• 1 cup all-purpose flour
  • 1 cup whole wheat all-purpose flour
  • 1 1/3 cup sugar
  • 1/4 cup molasses
  • 1/3 cup crystallized ginger, finely chopped
  • 1/4 cup unsalted butter, at room temperature
  • 1/4 cup liquid egg substitute
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground cloves
  • 1/8 tsp ground ginger


  1. In a large bowl, beat butter and 1 cup sugar until creamy. Add in egg and molasses, and mix well.
  2. In another large bowl, whisk together the flour, baking soda, cinnamon, salt, cloves and ginger until well blended.
  3. Stir in crystallized ginger.
  4. Blend the flour mixture into the butter mixture slowly, mixing well.
  5. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.
  6. Preheat oven to 375°F. Lightly coat 2 baking sheets with cooking spray.
  7. Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 36 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.
  8. Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 3

Culinary tradition: USA (Traditional)

Entire recipe makes 3 dozen
Serving size is 1 cookie
Each cookie = 2 Points

PER SERVING: 52 calories; 1 g fat; 14 g carbohydrates; 2 g protein; 0 g fiber

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