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3 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
6 tbsp Smart Balance® Blended Butter Sticks
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 tsp vanilla
1 tsp lemon zest
For the icing:
2/3 cup powdered sugar
1 to 2 tsp Smart Balance® Fat Free Milk and Omega-3s
In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon and cloves until well blended.
In a large bowl, cream the Smart Balance® Blended Butter Sticks with the brown sugar, and egg on medium speed until well blended.
Add molasses, vanilla and lemon zest and continue to mix until well blended.
Gradually stir in dry ingredients from small bowl into large bowl until blended and smooth.
Divide dough in half and wrap each half in plastic. Let stand at room temperature for at least 2 to 3 hours.
Preheat oven to 375°. Line cookie sheets with silicone mats.
Place 1 portion of the dough on a lightly floured surface. With a floured rolling pin, roll dough out to 1/4-inch thickness. Use additional flour to avoid sticking. Gather scraps and re-roll dough until all is used.
Cut out cookies with floured cookie cutter gingerbread men.
Space cookies 1- 1/2 inches apart.
Bake 1 sheet at a time for 7 to 10 minutes, being careful not to brown. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
After cookies are cool you may decorate* them any way you like.
To make the icing:
Whisk sugar and 1 tsp of Smart Balance® Fat Free Milk and Omega-3s together in a medium bowl until smooth but liquid. If too hard, add a little more milk. Place in a piping bag fitted with a small tip and decorate as desired.
Makes 34 servings. (1 cookie per serving, 3 1/2-inch tall)
Nutrition Per Serving:
Calories 103 kcal
Protein 1 g
Carbohydrates 19 g
Fat 2 g
Saturated Fat 1 g
Mono Fat 1 g
Poly Fat 0 g
Trans Fatty Acid 0 g
Cholesterol 8 mg
Sodium 77 mg
Dietary Fiber 0 g
Total Sugars 10 g