Low Fat Gingerbread Cookies

These reduced fat gingerbread cookies still taste great. Adapted from Shape Magazine.

• Ready In: 38 mins
• Serves: 36
• Yields: 36 cookies

Ingredients

• 1 1⁄4 cups all-purpose flour
• 1  cup whole wheat flour
• 1 1⁄2 teaspoons ground ginger
• 1  teaspoon cinnamon
• 1⁄2 teaspoon pumpkin pie spice
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄3 cup sugar
• 1⁄4 cup molasses
• 1  egg
• 1⁄4 cup butter

Directions

1. Preheat oven to 350°F.
2. Combine dry ingredients (except sugar) and blend well.
3. In a separate bowl combine the wet ingredients plus sugar and beat until smooth.
4. Stir dry ingredients into the wet mixture.
5. Separate into 2 parts, cover, and refrigerate for 1 hour or more.
6. Roll out cookies 1/8 inch thick and cut out shapes.
7. Place onto aluminum foil lined baking sheet.
8. Bake for 8 minutes.