Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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).

Recipe by Cooking Light April 1997


Recipe Summary

52 cookies (serving size: 1 cookie)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

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

  • 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.

  • 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.

Nutrition Facts

46 calories; calories from fat 29%; fat 1.5g; saturated fat 0.3g; mono fat 0.6g; poly fat 0.4g; protein 0.6g; carbohydrates 7.7g; fiber 0.1g; cholesterol 4mg; iron 0.3mg; sodium 49mg; calcium 13mg.