Ginger Spice Cookies a la Chef Meg
These cookies are compliments of SparkPeople’s Chef Meg who did a do-over on ginger spice cookies. She tops them with raw sugar or decorator sugar. She claims they take about 10 minutes to make and another 10 minutes to bake at 400F. Two cookies are one serving at only 60 calories. That’s my kind of fantastic treat: chewy, sweet and not too sweet.
- ½ c whole wheat flour
- 1 ½ c all purpose flour
- 2 tsp ginger, ground
- 2 tsp cinnamon, ground
- 2 tsp allspice, ground
- ½ tsp salt
- 1 tsp baking soda
- 1 stick margarine (½ cup)
- ½ c brown sugar
- ½ c applesauce (or pureed bananas or pumpkin or even baby food prunes)
The method is to mix the dry and wet separately, and then together.
1. Sift all the dry ingredients into a mixing bowl.
2. Place the margarine in a mixing bowl, then add the sugar and mix until creamy. Add the banana and continue to beat at medium speed for 2-3 minutes. If the mixture looks loose, add one tablespoon of the flour mixture to the wet mixture.
3. Add all the flour mixture in small amounts until combined. Divide the dough into 2 balls, wrap and press each one into a flat disk. Chill for at least two hours.
4. Place the dough balls between two sheets of wax paper and roll out as thinly as possible. Stamp with a small cookie cutter about 1″ in diameter. Sprinkle with decorating sugar; bake 10 minutes. Immediately after cooking, transfer the cookies to a wire rack to cool.
Chef Meg suggests that you store cookies in an air-tight container for up to one week. This is the recipe I’ll be submitting to the work cookie exchange. Not tested yet, but I know they will be super duper delicious!
