Soft Ginger Cookies
Makes 33 cookies
|2||cups all-purpose flour|
|1-1/2||teaspoons ground ginger|
|1||teaspoon baking soda|
|1/4||teaspoon ground cinnamon|
|1/4||teaspoon ground cloves|
|1/4||cup packed brown sugar|
|1/4||cup canola oil|
|1/2||cup fat-free sour cream|
- Preheat oven to 350°F.
- Combine flour, ginger, baking soda, salt, cinnamon and cloves in large bowl; set aside.
- Beat brown sugar, oil and molasses 1 minute in large bowl with electric mixer at medium speed until smooth. Add sour cream and egg white; beat until well blended. Gradually add flour mixture to oil mixture, beating on low speed until well blended.
- Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Flatten dough to 1/8-inch thickness with bottom of small glass lightly sprayed with nonstick cooking spray.
- Bake 10 minutes or until tops of cookies puff up and spring back when lightly touched. Let cool on cookie sheet 2 minutes. Remove to wire rack to cool completely.
|Serving Size:||1 cookie|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||30 %|
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