Craving ginger cookies?

I had been thinking about ginger cookies for a while. Seeing photos of them and thinking about Nanny’s soft molasses cookies had me in extreme crave mode. While I love my Nanny’s cookie, I decided that what I wanted was a crunchy cookie.

I thought about Martha Stewart’s Chocolate Gingersnaps. They look so tempting in the photo in the book, but then opted for Cooking Light’s Ginger Cookie since it had less fat and fewer calories! These cookies were really delicious after they had cooled just a bit. Not too sweet and slightly chewy.

The next day these cookies were a little crisper but they still had some “chew” to them. They were great with my hot cup of tea and probably would be just as yummy with some vanilla bean ice cream sandwiched in between.

Ginger Cookies
Cooking Light

6 tablespoons butter, softened
2/3 cup plus 3 tablespoons sugar, divided
1/4 cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground mace (I used allspice instead)
Cooking spray

Place butter in a large bowl; beat with a mixer at medium speed until fluffy. Gradually add 2/3 cup sugar, beating at medium speed until light and well blended. Add molasses and egg; beat well.Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (through mace), stirring with a whisk. Gradually add flour mixture to butter mixture, stirring until well blended. Divide dough in half. Wrap each portion in plastic wrap, and freeze for 30 minutes.Preheat oven to 350°.Shape each portion of dough into 26 (1-inch) balls. Roll balls in remaining 3 tablespoons sugar, and place 2 inches apart on baking sheets coated with cooking spray. Flatten cookies with the bottom of a glass to 1/2-inch thickness. Bake at 350° for 12 minutes or until lightly browned. Remove from pans, and cool completely on wire racks.


  1. says

    I remember my Great Grandmother’s attempts at baking. (she was NOT a good cook in any sense of the word!) She made molasses ginger cookies one time. I actually got very excited because a good ginger cookie is my idea of heaven. But she stayed true to form and baked the most inedible hockey pucks I’ve ever come across.
    Your cookies are beautiful! Now I’m craving ginger cookies in a bad way…can you send some over please?

  2. says

    Of all the cookies out there gingersnaps are far and away my very favorite…I should try this Cooking Light version as the version I have is in no way light!! Pretty pictures.

  3. says

    After looking at all of the yummy photos, I’m craving for gingersnaps! I love gingersnap cookies, they are one of my many favorite cookies :)

  4. says

    Shelby you’ve been posting some pretty darn good cookies girl!! They look so good, and again these look like they were bakery cookies!

  5. says

    That’s funny, because I actually was thinking of making some gingersnaps recently. These cookies look wonderful and you’ve gotta love that they are lower in fat! But if you get a chance, do try Martha’s Chocolate Gingerbread. INCREDIBLE!!

  6. says

    One of my all time favorite cookies. My grandmother used to make them and my cousin and I would get to roll them in sugar and press them with the glass. Memories are great and your pictures look scrumptious!

  7. says

    These ginger cookies look perfect – all crackly, just the way they should be! I could eat these by the dozen so I’m glad you’re sharing the low-cal recipe!

  8. says

    We have a similar family classic recipe–probably a future recipe for our event–and my mom gets them crunchy (to everyone’s disgruntlement–we like ’em chewy) by baking longer. :)

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