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Ginger Bread Cookies

Ingredient	Amount
Unsalted butter	325g
Artificial sweetener, e.g. Splenda, Monk fruit sweetener	¾ cup / 170g
Vanilla essence	1 teaspoon
Plain flour	500g
Ground ginger powder	1 teaspoon
Nutmeg	¼ teaspoon
Baking powder	1 ½ teaspoons
Bicarbonate soda / baking soda	1 teaspoon
Salt	½ teaspoon

Using mixer, beat butter and artificial sweetener for about 2 minutes until fluffy. Then add vanilla essence and beat until mixed well.
In a medium bowl, add flour, ginger powder, nutmeg, baking powder, baking soda and salt. Mix until combined.
Add flour mixture into butter and sugar mixture, mix with mixer at slow speed. Gradually add in the flour until it becomes a dough.
Divide dough in half and make into two rolls. Wrap each roll in parchment paper and chill for 2 to 3 hours until firm.
Preheat oven to 180°C and line baking tray with two large baking sheets.
On a lightly floured surface, roll dough until ¼ inch thick and cut into shapes by using cookie cutter.
Bake 9 to 10 minutes or until slightly puffed. Then, let the baked cookies cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.

Cooking Tips!

Remember to adjust baking duration by according to the thickness and size of the cookies. Thicker/ bigger cookies require longer baking duration.

Recipe available in English and Chinese. Download PDF here

Sugar content is reduced by replacing sugar with artificial sweetener. However, it is advisable to use it in moderation to prevent cravings for intense sweetness.
To reduce sodium content, use unsalted butter instead of salted butter.

Carbohydrate:

17g

Protein:

Total fat:

Sodium:

95mg

Potassium:

10mg

Phosphate:

48mg

Recipe courtesy of Chef Jason Koh from ITE College West, in collaboration with NKF Dietitians.