Best Light Ginger Cookies Recipes

GINGER COOKIES ( COOKING LIGHT )

Steps:

• Place butter in a large bowl; beat with a mixer at medium speed until fluffy. Gradually add 2/3 cup sugar, beating at medium speed until light and well blended.
• Add molasses and egg; beat well.
• Combine flour and the next 4 ingredients (through mace), stirring with a whisk.
• Gradually add flour mixture to butter mixture, stirring until well blended.
• Divide dough in half.
• Wrap each portion in plastic wrap, and freeze for 30 minutes.
• Preheat oven to 350°.
• Shape each portion of dough into 26 (1-inch) balls.
• Roll balls in remaining 3 tablespoons sugar, and place 2 inches apart on baking sheets coated with cooking spray.
• Flatten cookies with the bottom of a glass to 1/2-inch thickness.
• Bake for 12 minutes or until lightly browned.
• Remove from pans, and cool completely on wire racks.

LIGHT GINGER COOKIES

Steps:

• Beat the butter, shortening, sugars, baking powder, spices and salt until light and fluffy.
• Add the egg and molasses and beat well.
• Mix about half the flour into the butter mixture.
• When well combined add the cornstarch and the remaining flour.
• Divide in half and wrap well.
• Chill for 1 hour or longer for easier rolling.
• Roll dough to 1/8" to 1/4" thick on a flour dusted work surface and cut into desired shapes with cookie cutters.
• Place on parchment lined or lightly greased cookie sheets.
• Bake the cookies in a preheated 350 degree oven for 10 to 12 minutes until lightly browned at the edges.
• Let cool for 5 minutes on cookie sheet before transferring to wire racks.