I do not usually seek out low-fat cookie recipes (what’s the point?), but my favorite gingerbread cookie just so happens to contain just 3 grams of fat. We bake these year-round, but they’re especially delicious around the holidays.
Gingerbread_man from Shrek
Aww, how could you eat this little guy from Shrek? Well, he is full of sugar and spice and everything nice. . . .

(Modified from the Joy of Cooking)

Gingerbread Cookie Recipe

Mix together:

3 cups of flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 tablespoon ground ginger
1 ¾ teaspoons ground cinnamon
¼ teaspoon ground cloves

Beat until well-blended:

6 tablespoons softened butter
¾ cup packed brown sugar
1 large egg

Add and beat in:

½ cup molasses

Stir the dry ingredients into the wet ingredients until smooth. Divide dough in half, wrap each in plastic, and let stand at room temperature for at least two hours. (I have skipped this step with no ill effects!)

Roll dough out on floured surface until ¼ inch thick. Cut out shapes with cookie cutters. Bake in a 375-degree oven 7 to 10 minutes. Cool on racks. Decorate with icing if desired. Then enjoy!

Note: If you’re searching for a gluten-free gingerbread cookie recipe that’s easy to roll out, go to the Gluten-free Gourmand!