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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 61.9
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 18.6 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.4 g

View full nutritional breakdown of Skinny Gingies calories by ingredient
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Skinny Gingies

Submitted by: TRIXBUNNIE
Skinny Gingies

Introduction

for the Santa who's watching his figure for the Santa who's watching his figure
Number of Servings: 20

Ingredients

    1 cup all-purpose white flour
    3/4 cup whole wheat flour
    1/4 tsp ground allspice
    1/4 tsp baking soda
    1/4 tsp ground cinnamon
    1/4 tsp ground cloves
    1/4 tsp ground ginger
    1/4 tsp ground nutmeg
    1/8 tsp salt substitute
    1/4 cup Splenda brown sugar
    1/4 cup dark molasses
    1/4 cup sugar-free maple-flavored syrup
    2 tbsp light vanilla yogurt
    2 tbsp unsweetened applesauce

Directions

1. Combine flours, allspice, baking soda, cinnamon, cloves, ginger, nutmeg, and salt well in a medium bowl.

2. In a large bowl, use a wooden spoon to beat molasses, syrup, Splenda brown sugar, applesauce, and yogurt until well blended.

3. Pour the dry ingredients into the larger bowl and mix until a stiff dough forms.

4. Press the dough into a disc, cover with plastic wrap, and refrigerate 30 minutes.

5. Preheat oven to 375 degrees and spray 2 cookie sheets with non-stick spray.

6. On a lightly floured surface, roll out dough to 1/4-inch thickness. Using a 2-inch gingerbread man cookie cutter, cut out cookies. Gather the dough scraps, re-roll, and keep making gingerbread men until all dough is used up.

7. Use a spatula to transfer cookies to cookie sheets, placing them 1-inch apart.

8. Bake for 7-10 minutes, or until golden brown, rotating sheets halfway through to ensure even baking. Remove to wire racks and let cool completely.

Makes 18-20 gingerbread men.
Serving size: 1 cookie

Number of Servings: 20

Recipe submitted by SparkPeople user TRIXBUNNIE.






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Member Ratings For This Recipe


  • Very Good
    19 of 21 people found this review helpful
    I would definitely make again with the following adjustments. I doubled the allspice, cinnamon, cloves, ginger and nutmeg because of the comment about blandness. These were not bland with double spices. I rolled into balls, flattened and dipped in sugar substitute. Very delicious and chewy! - 12/21/08

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  • Incredible!
    11 of 13 people found this review helpful
    Thank You AUNTBEE6 the negativity really bothers me too , I really enjoyed this recipe , Thank you - 12/14/09

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  • Bad
    11 of 20 people found this review helpful
    I made these and they were very bland and very chewy. Not a very good gingerbread recipe. I'd rather go full calories if this is the result (sorry!). - 12/10/07

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  • O.K.
    6 of 7 people found this review helpful
    Don't know that I've ever tried gingerbread cookies before, so maybe they're just not my cup of tea. These were chewy and although they smelled strongly, didn't have as much flavor. Again, disclaimer that I haven't tried gingerbread in my memory. My 6-year-old liked them. - 12/21/08

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  • 6 of 10 people found this review helpful
    They sound wonderful. I have diabetes & I'm not supposed to eat white anything! Can they be make with only WW flour? - 12/2/08

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  • Good
    6 of 6 people found this review helpful
    great taste but a little chewy - 8/18/07

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  • Very Good
    5 of 5 people found this review helpful
    I subbed 1 c. chia seed & brown rice flour and 1/2c. spelt and they still turned out great. Perfect texture. - 12/21/09

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  • Very Good
    4 of 7 people found this review helpful
    mmmmm - 12/2/07

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  • O.K.
    3 of 3 people found this review helpful
    Personally, I have no problem with folks that have tried the recipe and give advice on how to improve it. However, when others say 'sounds good' or 'I'll make it soon' and rate it, that throws off the entire rating system. Try it or do not rate it. These were too chewy for my liking. - 12/2/11

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  • Very Good
    3 of 6 people found this review helpful
    Looking over the recipe, I'm not seeing any name brands at all, except for Splenda, which I'm sure you can use another sugar substitute in place of. The only other changes I'd make is to use "real" salt, and up the spice content for stronger flavor. I can't believe you can't find yogurt outside US - 12/2/10

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  • Incredible!
    3 of 3 people found this review helpful
    Thank you, thank you, thank you! Gingerbread that I can actually eat again, ahhh, now it is really the holidays. Yeah! - 12/16/09

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  • 3 of 6 people found this review helpful
    Great recipe - 12/14/09

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  • Incredible!
    3 of 8 people found this review helpful
    If they're chewy, I think I'll love these! And they can't be bland w/ all these spices plus molasses. I'm going to try these, they look great! - 12/2/08

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  • 2 of 2 people found this review helpful
    Glad to see the recipe's been updated for 'generic' ingredients rather than solely name-brand. Also, re negative: I agree with LAURANCE. It doesn't help if everything sounds 'perfect' and 'excellent' whilst some are made to feel they shouldn't point out problems they ran into. :-) - 12/18/12

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  • Bad
    2 of 3 people found this review helpful
    The cookies come out extremely bland and chewy if the recipe is followed as written. If you want to make gingerbread cookies I'd skip this recipe and find a better one. - 3/3/12

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  • Incredible!
    2 of 3 people found this review helpful
    chewy cookies with NO shortening??? I'm gonna love these! Thanks so much for sharing!!! - 12/2/10

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  • Very Good
    2 of 2 people found this review helpful
    Something happened evidently. Mine printed single space easily. No 'brands' except Splenda. FYI - Splenda is equal amount to sugar if converting. I liked it with double spices and 'Robust' molasses (we call it black strap molasses). Thanks for all comments. They helped me. Diabetic and I love chewy - 12/2/10

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  • Incredible!
    2 of 3 people found this review helpful
    I needed this recipe. Thanx - 12/14/09

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  • 2 of 5 people found this review helpful
    I believe the comments are what is going to help a lot with this recipe. I haven't thought the comments were so helpful with any previous recipe. Thank you. - 12/14/09

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  • 1 of 5 people found this review helpful
    this will be great to try as I and others in my family are diabetic so it is great to find recipes we can enjoy! thanks! - 12/2/10

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  • Incredible!
    1 of 3 people found this review helpful
    Yum! - 12/14/09

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  • Good
    1 of 3 people found this review helpful
    Thankyou Kimba002 for the printing suggestion. I've been wishing for that too. Chewy sounds good. The darker molasses, or "Robust" flavor might strengthen the flavor...I would definitely assume the maple-flavored syrup, and I don't imagine it matters what the brand name is for the syrup and yogur - 12/4/08

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  • 1 of 7 people found this review helpful
    What flavor of Smucker's syrup?! Maple? Smucker's syrup comes in many flavors. - 12/3/08

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  • 1 of 5 people found this review helpful
    Eager to try the recipe... regarding printing this. You can copy & past to a word document. Click on file, then page set up and change the margins. I tried it on this one, only changing the top & bottom to 0.6. It printed on one page. Good luck! - 12/3/08

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  • 1 of 4 people found this review helpful
    I've been craving something gingerbread and was going to make a gingerbread this week. I think I'll try this instead, just one question: What flavor of Smucker's syrup? - 12/2/08

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