With This Healthy Cookie Recipe, Ginger-Ginger Cookies Can Be Enjoyed By All

With This Healthy Cookie Recipe, Ginger-Ginger Cookies Can Be Enjoyed By All

The Ginger-Ginger cookie offers ginger in two forms, the traditional ground ginger and is also rolled in crystallized ginger. This low fat cookie is only 49 calories and has 1 gram of fat, they have zero cholesterol and only 47 mg of sodium. This is a cookie recipe that everyone can enjoy without guilt.

Preheat your oven to 400 degrees.

To make the Ginger-Ginger Cookies, you will need the following ingredients:

2 cups all-purpose flour

1-½ teaspoons ground ginger

½ teaspoon baking soda

¼ teaspoon ground allspice

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon salt

½ cup reduced-calorie tub margarine (8 grams of fat per tablespoon)

½ cup packed dark brown sugar

2 large egg whites

1-teaspoon vanilla extract

1 tablespoon plus 1-½ teaspoons minced crystallized ginger (1 ounce)

Before you begin baking this recipe, make sure that you have your cookie baking kit gathered and ready for cookie baking. These cookies will need to be rolled out and cut with cookie cutters.

Line your baking sheets with parchment paper. This non-stick paper provides no hidden calories and makes removing the cookies very easy.

In a medium bowl, combine the flour, baking soda, ground ginger, cinnamon, cloves, allspice and salt. Make sure to mix the ingredients well. Set aside when done.

In a large bowl, using an electric hand mixer or stand up mixer, beat the margarine, brown sugar at medium speed until light an fluffy. This should take about one minute. Slowly add the egg whites and vanilla, mixing until all of the ingredients are well blended.

Slowly, with the mixer on a low speed, begin to add the dry mixture to the liquid, mix until well combined. Stir in the crystallized ginger by hand.

Roll the dough onto a pastry cloth or lightly floured surface until it is ¼ inch think. Cut out the different shapes of cookies with the cookie cutters. Put the cookies on the parchment lined baking sheets, approximately one inch apart. Bake for five minutes or until edges are lightly browned, cool on a wire cookie rack.