Light Gingerbread Snowflake Cookies

Light Gingerbread Snowflake Cookies

  • Servings: 24 4-inch cookies
  • Difficulty: Easy
  • Print

Learn how to make these fun holiday gingerbread cookies with less fat and calories than your normal holiday cookie.

Rating: 5 out of 5.

recipe-ingredients] 99% residue-free cooking or baking spray or parchment paper for baking sheets
¼ cup butter
2/3 cup firmly packed brown sugar
½ cup molasses
1 egg plus 1 egg white
2 ½ cups unbleached flour
1 tbsp. malted milk powder*
2 tsps. ground ginger
1 tsp. baking soda
1 tsp. ground cinnamon
½ teaspoon fresh grated nutmeg
½ teaspoon ground cloves
pinch salt (optional)
2 cups White Icing (Yield 3 cups)
1 16-ounce package confectioner’s sugar
3 tbsp. meringue powder*
1/3 cup warm water
4 to 5-inch cookie cutters
food coloring pastes, liquid, or spray
seasonal decorating candies, colored sugars, etc.[/recipe-ingredients]


I.  In a large bowl cream butter and sugar together and then beat until light. Add molasses, egg, and egg white, beating to blend all ingredients together.

2.  In a separate bowl, stir flour together with malted milk powder, ginger, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add flour mixture to butter mixture, beating until just blended. Form dough into a ball and wrap in plastic wrap. Refrigerate at least 4 hours to overnight. The dough is easier to handle, the longer it’s refrigerated.

3.  Prepare baking sheets by spraying lightly with cooking or baking spray or lining with parchment paper and set aside. Preheat oven to 325 F. Working with a third of the dough at a time, roll out onto a lightly floured board or pastry cloth to a thickness of about ¼‑inch. Cut out cookies with floured cookie cutters and transfer to prepared baking sheets. 

4.  Bake cookies until lightly browned around edges and barely firm when touched (10 to 12 minutes). After removing from oven, allow cookies to cool a few minutes before transferring to wire racks. When completely cooled, decorate with White Icing piped from a pastry bag or paper cone.

5. To Make White Icing: Beat sugar with meringue powder and water until thick and white, about 7 minutes. Icing may be tinted with food coloring at this point. Keep icing covered with plastic wrap to prevent drying out. If necessary, use a little warm water to thin frosting to the right consistency for pipping or spreading.


Nutrition Information: Cookie with icing 160 calories; 2g fat; 34g carbohydrate; 0g fiber; 2g protein; 14mg cholesterol; 92mg sodium

Original Nutrition Information: Cookie with icing 200 calories; 6g fat; 44g carbohydrate; 0g fiber; 2g protein; 52mg cholesterol; 200mg sodium

Nutrition Information White Icing: 1 tbsp. at 40 calories; 0 fat; 10g carbohydrate; 0g fiber; 0g protein; 0mg cholesterol; 4mg sodium

Cook’s Notes: Icing can be stored for up to 1 week in the refrigerator. Lay a piece of plastic wrap directly on surface of icing and refrigerate.

*Paste, gel, or spray food coloring, decorating sugars, candy, decorating frosting tubes are available at grocery and specialty stores wherever baking and cake decorating supplies are sold.

*Meringue powder is available at specialty stores wherever baking and cake decorating supplies are sold. Meringue powder is a fancy name for powdered egg whites.

*Malted milk powder can be found with the dry coco and chocolate milk mixes in your supermarket or grocery store.

Malted milk powder is made from the grain malt. I use it in baked goods to help them retain moisture, especially when I’ve cut out more than half of the fat called for in a recipe. Malt and as a result, malted milk powder help baked goods retain moisture. It help cookies stay soft and chewy and gives a more delicate crumb to breads and other baked goods.


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