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Black Forest Ginger Cookies

Yield Makes 32 cookies
Prep: 25 min., Bake: 10 min., Cool: 22 min.


  • 2 cups plus 2 Tbsp. all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon ground ginger
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons PROMISE Buttery Spread
  • 1 cup firmly packed light brown sugar
  • 1 (6-oz.) container fat-free chocolate yogurt
  • 1 large egg
  • 1 cup chopped dried cherries or cranberries
  • 1/4 cup finely chopped pecans

How to Make It

  1. Preheat oven to 375°. Stir together first 6 ingredients in a medium bowl.

  2. Beat buttery spread and brown sugar with an electric mixer at medium speed 3 minutes or until creamy. Beat in yogurt and egg until blended. Gradually beat in flour mixture just until blended. Stir in cherries and pecans. Drop dough by 2 tablespoonfuls, 4 inches apart, onto lightly greased baking sheets.

  3. Bake at 375° for 10 minutes or until edges are crisp and centers are set. Cool on baking sheets on wire racks 2 minutes; remove to wire racks, and cool 20 minutes or until completely cool.