Ginger Tea Cake Cookies

Oxmoor House
2 dozen cookies.


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1/2 cup firmly packed brown sugar
1/2 cup reduced-calorie margarine, softened
1/4 cup frozen egg substitute, thawed
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 ounce crystallized ginger, minced
3 tablespoons sugar, divided
Vegetable cooking spray


Combine brown sugar and margarine in a medium bowl, stirring well. Stir in egg substitute and vanilla.

Combine flour and next 4 ingredients, stirring well. Gradually add flour mixture to sugar mixture, mixing well. Stir in crystallized ginger. Cover and chill 2 to 3 hours.

Shape dough into 1-inch balls, and roll balls in 2 tablespoons sugar. Place 2 inches apart on cookie sheets coated with cooking spray. Dip a fork in remaining 1 tablespoon sugar, and flatten cookies in a crisscross pattern. Bake at 375° for 7 to 8 minutes or until edges are lightly browned. Remove from cookie sheets, and let cool on wire racks.

Created date

August 2009

Nutritional Information

Calories 77
Caloriesfromfat 29 %
Fat 2.5 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.2 g
Carbohydrate 12.7 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 60 mg
Calcium 0.0 mg