ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ginger Tea Cake Cookies

Yield 2 dozen cookies.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

Light and Luscious