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Easy Ginger Spice Cookies

Easy Ginger Spice Cookies

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Submitted by ivona

Easy ginger spice cookies with no sugar in the dough: cinnamon, ginger, and cloves rolled and cut into rounds, then tossed warm in a sugar-substitute cinnamon coating. A diabetic-friendly cookie.

YIELD

24 servings

PREP

10 min

COOK

10 min

READY

20 min

These are the spice cookies for anyone watching sugar intake. The dough itself contains no sweetener at all, just oil, egg, water, vanilla, flour, baking powder, and the warm spice trio of cinnamon, ginger, and ground cloves. All the sweetness happens in the final coating step: a tumble in a bag of cinnamon and powdered sugar substitute while the cookies are still warm from the oven.

The technique mirrors snickerdoodles or Mexican wedding cookies, where the coating provides the sugar hit rather than the dough. With this approach, the spice flavor reads loudly, the cinnamon-sugar coats every surface, and the overall sugar content stays low. Diabetic-friendly without losing the cookie experience.

Rolling and cutting works because the dough has no sugar to caramelize or pull moisture out. It holds its shape well at the cookie cutter stage and bakes into clean rounds in just 7 to 10 minutes. The texture is closer to a tender shortbread than a chewy cookie, which fits the snap of the spice flavor.

Decorate if desired, though the coating alone is enough.

Pro Tips

  • Coat the cookies while still warm; cooled cookies do not pick up the cinnamon-substitute mix as well.
  • Use a sturdy sugar substitute that measures cup-for-cup like sugar (such as erythritol or monk fruit blend); pure stevia is too potent.
  • Roll the dough between two sheets of parchment to avoid extra flour incorporation, which can toughen the cookies.
  • Store airtight at room temperature; without sugar to preserve them, they stale faster than regular cookies.

Variations

  • Add a quarter teaspoon of ground nutmeg or allspice for a more complex spice profile.
  • Use real cinnamon sugar (sugar plus cinnamon) in place of the substitute if not watching carbs.
  • Press a sliver of crystallized ginger into each cookie before baking for ginger lovers.

Ingredients

79
CUP ML VEGETABLE OIL
3 45
TABLESPOONS ML WATER
1 1
LARGE EACH EGG
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML CINNAMON
ground
½ 2.5
TEASPOON ML GINGER
ground
¼ 1.3
TEASPOON ML CLOVES
ground
1 ½ 355
12 12
PACKAGES PACKAGES SUGAR SUBSTITUTE *
½ 2.5
TEASPOON ML CINNAMON
ground

Directions

Beat oil, egg, and vanilla together.

Add baking powder, cinnamon, ginger, cloves, and flour.

Stir until well blended.

Roll dough onto a lightly floured surface.

Cut into 2-inch rounds with a cookie cutter.

Place cookies on a lightly oiled baking pan.

Bake in a 375℉ (190℃) F oven for 7 to 10 minutes.

Combine sugar substitute and cinnamon in a plastic bag or shallow dish.

Place warm cookies in the bag and shake to coat with topping.

Cool.

Decorate if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 15g (0.5 oz)
Amount per Serving
Calories 58 51% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 3mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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