Gingerbread Cookies
PREP TIME (MIN)
20
Ingredients
- 750 ml (3 cups)Rice Krispies* cereal
- 625 ml (2-1/2 cups)all-purpose flour
- 5 ml (1 tsp)baking soda
- 1 (1/4 tsp)salt
- 5 ml (1 tsp)ground cinnamon
- 5 ml (1 tsp)ground ginger
- 2 ml (1/2 tsp)ground cloves
- 300 ml (1-1/4 cups)packed brown sugar
- 50 ml (1/4 cup)margarine or butter
- 50 ml (1/4 cup)unsweetened applesauce
- 50 ml (1/4 cup)molasses
- 2 egg whites or 1 egg
- 50 ml (1/4 cup)granulated sugar
Directions
Regular Method:
- In medium bowl, mix together cereal, flour, baking soda, salt and spices. Set aside.
- In large bowl using electric mixer, beat together brown sugar and margarine until thoroughly combined. Add applesauce, molasses and egg whites. Beat on low until smooth.
- Add cereal mixture, mixing until combined. Drop by level 15 ml (1 tbsp) measure into granulated sugar; roll to coat. Place on baking sheets coated with cooking spray or lined with parchment paper. Press with bottom of measuring cup or glass, dipped in sugar, to 5 1/2 cm (2-1/4-inch) diameter.
- Bake at 190 C (375 F) for about 10 minutes, until lightly browned. Remove from baking sheets and cool on wire racks. Store in airtight container.
Per 2 Cookies: Calories: 140 Protein: 2 g Carbohydrates: 29 g Fat: 2 g Dietary Fibre: 0 g
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.
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