- 1 cup(s) all-purpose flour
- 1 cup(s) whole wheat flour
- 1 tablespoon(s) ground ginger
- 1 teaspoon(s) baking soda
- 1/2teaspoon(s) ground cinnamon
- 1/2teaspoon(s) salt
- 1/2cup(s) sugar
- 6 tablespoon(s) trans fat-free vegetable oil spread
- 1 large egg
- 1/2cup(s) dark molasses
- Nonpareils or round white sprinkles (optional)
- On sheet of waxed paper, combine whole wheat and white flours, ginger, baking soda, cinnamon, and salt.
- In large bowl, with mixer on low speed, beat sugar and vegetable oil spread until blended. Increase speed to high; beat until light and creamy, occasionally scraping bowl with rubber spatula. Beat in egg and molasses. Reduce speed to low; beat in flour mixture just until blended. Cover dough in bowl with plastic wrap and refrigerate 1 hour or until easier to handle (dough will still be slightly sticky).
- Preheat oven to 350 degrees F. With lightly greased hands, shape dough by heaping measuring teaspoons into 1-inch balls. If you like, dip top half of each ball in nonpareils. Place balls, 2 1/2 inches apart, on ungreased cookie sheet.
- Bake cookies 9 to 11 minutes, or until tops are slightly cracked. (Cookies will be very soft.) Cool cookies on cookie sheet on wire rack 1 minute. With thin metal spatula, transfer cookies to rack to cool completely. Repeat with remaining dough.
- Store cookies in tightly covered container at room temperature up to 3 days or in freezer up to 1 month.
Serving size = 1 cookie
Share this article