• Cooking Time: 10 min./batch + cooling
  • Servings: 72 servings
  • Preparation Time: 1 hour + chilling


My fiance especially loves gingersnaps and gingerbread. He was delighted when I made these cookies since they offered a ginger flavor but with a new twist. At only 1 gram of fat apiece, the whimsical treats make a sensible addition to a Christmas cookie collection or New Year's dessert buffet.

This recipe is healthy and Diabetic Friendly.


  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup prune baby food
  • 3/4 cup molasses
  • 1 egg
  • 3 tablespoons fat-free milk
  • 3-3/4 cups all-purpose flour
  • 1-1/2 teaspoons ground ginger
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons aniseed, crushed
  • 1 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon fennel seed, crushed
  • 1/4 cup butter, softened
  • 5 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 4 to 5 tablespoons fat-free milk
  • Food coloring, optional


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the baby food, molasses, egg and milk; mix well. Combine the flour, ginger, cinnamon, aniseed, baking soda, cloves and fennel seed; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
  • On a lightly floured surface, roll out dough to 3/16-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.
  • For frosting, in a large bowl, cream butter and confectioners' sugar. Beat in vanilla and enough milk to achieve spreading consistency. Add food coloring if desired. Decorate cookies as desired.

Categories: Christmas  Cookies  Diabetic 
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