Ginger Spice Chocolate Cookies
- SERVES
- 24
- COOK TIME
- 12 Min
There's no need to wait 'til the holidays to enjoy the flavors of a traditional spice cake. Instead, throw together our Ginger Spice Chocolate Cookies. They have all the same warming spices you remember, with the added bonus of cocoa powder and chocolate chips.
What You'll Need
- 8 tablespoon reduced-fat stick margarine, softened
- 1/2 cup dark brown sugar, packed
- 1/4 cup Splenda baking blend, plus extra for rolling
- 1/4 cup molasses
- 1 1/2 cup all-purpose flour
- 1 1/4 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon baking soda
- 3/4 cup semisweet chocolate chips
What to Do
- In a bowl with an electric mixer on medium speed, beat margarine, fresh ginger, and sugars about 4 minutes, or until smooth. Add molasses and dry ingredients; scrape bowl and mix well. Mix in chocolate. Turn dough onto a piece of plastic wrap.
- Pat dough into 1-inch thick disk; wrap in plastic and refrigerate until firm, 2 hours or more.
- Preheat oven to 325 degrees F. Lightly spray two baking sheets with cooking spray.
- Roll dough into 1.5-inch balls; place 2 inches apart on baking sheet. Refrigerate another 20 minutes.
- Roll in granulated sugar. Bake until the surfaces crack slightly, 10-12 minutes.