Ginger Cookies

POINTS per serving 1

Diabetic Exchanges:

1/2 Starch

Yield: 52 cookies

(serving size = 1 cookie)




6 tablespoons stick margarine, softened

2/3 cup sugar

¼ cup molasses

1 large egg

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground mace

3 tablespoons sugar

Cooking spray



1. Cream margarine; gradually add 2/3 cup sugar, beating at medium speed of a mixer until light and fluffy. Add molasses and egg, and beat well.


2. Combine flour and next 4 ingredients; gradu­ally add to creamed mixture, stirring until well blended. Divide dough in half; wrap each portion in plastic wrap, and freeze for 30 minutes.


3. Preheat oven to 350°.


4. Shape each portion of dough into 26 (1-inch) balls; roll in remaining 3 tablespoons sugar. Place balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from baking sheets; let cool completely on wire racks. Store in an airtight container. Yield: 52 cookies (serving size: 1 cookie).


Per serving: CAL 46 (29% from fat); PRO 0.6g; FAT 1.5g (sat 0.3g); CARB 7.7g; FIB 0.1g; CHOL 4mg; IRON 0.3mg; SOD 49mg; CALC 13mg



Baking sheets made of heavy-weight nonrust­ing metal with a dull finish are best. Dark baking sheets can cause cookies to burn on the bottom before they are done in the middle.

        Baking sheets should be at least 2 inches narrower and shorter than the oven rack for heat to circulate freely.

        Don't coat baking sheets with cooking spray unless the recipe specifies to do so.

        When using softened margarine, it should be just soft enough to blend smoothly with the other ingredients.

        When rolling out dough, don't work in too much extra flour or the cookies may be tough. For ease, use a rolling pin cover and a lightly floured pastry cloth.

        Place cutout cookies at least 1 inch apart to allow for spreading. Drop cookies are best placed 2 inches apart as they spread even more.

        To keep dough from spreading before baking, allow baking sheets to cool between batches