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Ginger Cookies

Yield 52 cookies (serving size: 1 cookie)
Cookies can be one of the toughest foods to lighten, but it was absolutely no problem with this recipe for the reader who submitted this recipe. Both their flavor and appearance rate a 10. (From our March/April 1993 issue).

Ingredients

  • 2/3 cup plus 3 tablespoons sugar, divided
  • 1/4 cup plus 2 tablespoons stick margarine, softened
  • 1/4 cup molasses
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground mace
  • Cooking spray

Nutrition Information

  • calories 46
  • caloriesfromfat 29 %
  • fat 1.5 g
  • satfat 0.3 g
  • monofat 0.6 g
  • polyfat 0.4 g
  • protein 0.6 g
  • carbohydrate 7.7 g
  • fiber 0.1 g
  • cholesterol 4 mg
  • iron 0.3 mg
  • sodium 49 mg
  • calcium 13 mg

How to Make It

  1. Preheat oven to 350°.

  2. Beat 2/3 cup sugar and margarine at medium speed of a mixer until well-blended. Add molasses and egg; beat well.

  3. Combine flour, baking soda, ginger, cinnamon, and mace; gradually add to sugar mixture. Stir until well-blended. Divide in half. Wrap each portion in plastic wrap; freeze for 30 minutes.

  4. Shape each portion of dough into 26 (1-inch) balls; roll in 3 tablespoons sugar. Place, 2 inches apart, on baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from sheets; let cool on wire racks. Store in an airtight container.