• 3 tbsp unsalted butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 1/3 cup dark molasses
  • 3 cups all-purpose flour plus more for dusting
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves

For the Icing:

  • 1 1/2 tbsp egg whites
  • 1/4 tsp fresh lemon juice
  • 1 cup powdered sugar
  • pinch of cream of tartar


For the cookies:

  • In a large mixing bowl, beat the butter, sugar and applesauce until smooth.
  • Add the egg and molasses, mix well.
  • In another large bowl, combine flour, baking soda and spices.
  • Add to sugar and molasses mixture, stirring well.
  • Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.
  • Preheat oven to 350°F.
  • Generously dust the surface of your working area with flour before rolling out the dough.
  • Work with one ball of dough at a time, keep the other refrigerated while you do so.
  • Roll the dough out to 1/4 or 1/8-inch thickness, sprinkle a little flour on top of the dough if it’s a little sticky.
  • Cut the gingerbread with a cookie cutter shape of your choice.
  • Place cookies 1 or 2 inches apart on a silpat-lined baking sheet.
  • Bake 10-12 minutes.

For the icing:

  • Mix the egg whites with lemon juice.
  • Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, if it’s too thick add a drop of lemon juice.
  • Add to a piping bag to decorate cookies when cookies are cooled.

Smartpoints: 6