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Nutritional Info
  • Servings Per Recipe: 27
  • Amount Per Serving
  • Calories: 109.9
  • Total Fat: 1.9 g
  • Cholesterol: 4.5 mg
  • Sodium: 105.5 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.8 g

View full nutritional breakdown of Ginger Cookies calories by ingredient
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Ginger Cookies

Submitted by: BEDAAI

Introduction

I adapted this recipe from four of my favorite ginger cookie recipes and it makes an awesome low calorie ginger cookie! It's a little time intensive and I do recommend using all three types of ginger because it's worth it! I adapted this recipe from four of my favorite ginger cookie recipes and it makes an awesome low calorie ginger cookie! It's a little time intensive and I do recommend using all three types of ginger because it's worth it!
Number of Servings: 27

Ingredients


    * Butter, salted (at room temp.), .25 cup (remove)
    * Brown Sugar, .5 cup, packed (remove)
    * Splenda, .5 cup (remove)
    * egg white, fresh, 2 large (remove)
    * Molasses, blackstrap, .5 cup (remove)
    * Applesauce, unsweetened, .25 cup (remove)
    * Vanilla Extract, 2 tsp (remove)
    * Ginger, Crystallized, 1 oz (approx. 2 Tbsp) (remove)
    * Ginger Root, fresh, 3 tsp (remove)
    * Wheat flour, white, all-purpose, enriched, calcium-fortified, 3 cup (remove)
    * Baking Powder, 1.5 tsp (remove)
    * Baking Soda, .75 tsp (remove)
    * Ginger, ground, 1 tsp (remove)
    * Cinnamon, ground, 1.75 tsp (remove)
    * Lemon zest (rind), 1 tsp (if dried use .5 tsp) (remove)
    * Salt, .25 tsp (remove)
    * Cloves, ground, .25 tsp (remove)
    * Allspice, .125 tsp (remove)
    * Nutmeg, ground, .125 tsp (remove)
    * Granulated Sugar (for rolling in), .25 cup (remove)

Directions

Cream the butter, sugar (omitting the sugar for rolling) and splenda until light and fluffy.
In a separate bowl, combine all remaining wet ingredients.
Peel ginger root and pulse in a processor with the crystallized ginger and enough of the liquid ingredients to combine well.
Add all the wet ingredients to the creamed butter and sugar and mix well.
Sift together all the dry ingredients.
Slowly add the dry ingredients to the wet ingredients while mixing on low just until blended.
Preheat oven to 375 degrees.
Roll dough into 2 Tbsp size balls, roll in sugar and place on greased cookie sheet 2 inches apart.
Bake for 8 minutes, cookies will puff and crack - that's when they're done.
Cool on cooling rack, enjoy!

I used a 2 Tbsp measuring cup, leveled off the top with a knife and this recipe made 27 cookies.


Number of Servings: 27

Recipe submitted by SparkPeople user BEDAAI.






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