Soft Gingerbread Cookies

Someone thought these were good.

I left the room for 2 minutes... and when I came back 3 gingerbread men were missing from the cooling rack. Hmmmm. I think we'll be making these again.

They are soft, yet have crunchy edges, and are only made with 3 T butter! Thus, they are fairly healthy for you too.

Soft Gingerbread Cookies - Adapted from Taste of Home

3 T butter, softened
3 T applesauce
3/4 C brown sugar
1/2 C molasses
1 egg
2 tsp. vanilla
1 1/2 C white wheat flour
1 1/2 C wheat flour
1 1/2 tsp. baking powder
1 1/4 tsp. cinnamon
2 tsp. ginger
3/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cloves

Cream together butter, applesauce and sugar.

Then, add egg, vanilla, and molasses.

While the mixture is creaming, mix together the dry ingredients in a medium bowl.

Add the dry ingredients to the wet ones and mix until the dough balls up.

Then, place dough into the bowl you used to mix the dry ingredients, cover and keep in the fridge for at least 30 minutes.

Then roll out the dough on a lightly floured surface into 1/4 inch thickness, and cut out gingerbread (and other shapes) using cookie cutters.

Bake cookies at 350 for 7-10 minutes, until the edges are firm.

Cool on the tray for 5 minutes, and then transfer to a cooling rack.

Make sure you make an equal amount of gingerbread men and women... no gender discrimination here.

Nope, not us. There is no way there would be TWO piles of gingerbread men and 4 gingerbread women.

That's what happens when you give your hubby a cookie cutter....

This post is linked to:
Tempt My Tummy Tuesday
Slightly Indulgent Tuesday
Save Room for Dessert
Ingredient Spotlight