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Ginger Cream Cookies Recipe
Ginger Cream Cookies Recipe photo by Taste of Home

Ginger Cream Cookies Recipe

Publisher Photo
This great tasting ginger cookie really lives up to its name; it's cake-like and the spices really blend together well. This cookie perfectly captures the flavor of the season. Suvilla Jordan, Butler, Pennsylvania
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES: 36 servings

Ingredients

  • 1/2 cup molasses
  • 1/4 cup sugar blend
  • 1/4 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon ground nutmeg

Nutritional Facts

1 cookie equals 60 calories, 2 g fat (trace saturated fat), 6 mg cholesterol, 39 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Directions

  1. In a large bowl, beat the molasses, sugar blend, oil, egg and vanilla until well blended. Combine the remaining ingredients; gradually add to molasses mixture and mix well.
  2. Drop by rounded teaspoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray.
  3. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks. Yield: 3 dozen.
Editor's Note: This recipe was tested with Splenda sugar blend.
Originally published as Ginger Cream Cookies in Healthy Cooking December/January 2009, p23

Nutritional Facts

1 cookie equals 60 calories, 2 g fat (trace saturated fat), 6 mg cholesterol, 39 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Ginger Cream Cookies

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 9, 2012

Meh, I was not impressed with this cookie. It tastes fine, but nothing spectacular. I've made better ginger cookies with other recipes. I didn't care for the cookie texture. Also, the cookie "dough" is more like a batter that you plop on the pan and hope it doesn't run too much.

MY REVIEW
Reviewed Jan. 4, 2012

1/4 cup sugar blend is the same as 1/2 cup granulated sugar. Google sugar blend.

MY REVIEW
Reviewed Jan. 3, 2012

Is there a way to make these cookies using regular sugar instead of sugar substitute? I love them made the way they are, but if I dont have the substitute what would the regular sugar substitute be?

MY REVIEW
Reviewed Sep. 25, 2009

Is there a way to make these cookies using regular sugar instead of sugar substitute? I love them made the way they are, but if I dont have the substitute what would the regular sugar substitute be? They are AWESOME cookies! My family loves them!

MY REVIEW
Reviewed Mar. 27, 2009
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