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Ginger Tea Cake Cookies

Healthycooking's picture
Ingredients
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Reduced calorie margarine 1⁄2 Cup (8 tbs), softened
  Frozen egg substitute 1⁄4 Cup (4 tbs), thawed
  Vanilla extract 1 Teaspoon
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Baking soda 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Crystallized ginger 1 Ounce, minced
  Sugar 3 Tablespoon, divided
  Vegetable cooking spray 1
Directions

Combine brown sugar and margarine in a medium bowl, stirring well.
Stir in egg substitute and vanilla.
Combine flour and next 4 ingredients, stirring well.
Gradually add flour mixture to sugar mixture, mixing well.
Stir in crystallized ginger.
Cover and chill 2 to 3 hours.
Shape dough into 1-inch balls, and roll balls in 2 tablespoons sugar.
Place 2 inches apart on cookie sheets coated with cooking spray.
Dip a fork in remaining 1 tablespoon sugar, and flatten cookies in a crisscross pattern.
Bake at 375° for 7 to 8 minutes or until edges are lightly browned.
Remove from cookie sheets, and let cool on wire racks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Ginger

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