Cinnamon Ginger Spice Cookies Low Sugardiabetic Friendly Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees F).
• In a large bowl, cream together the shortening and 2 cups sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and molasses. Combine the flour, baking soda, salt, nutmeg and ginger; stir into the sugar mixture until well blended. Mix in cinnamon chips. Dough will be stiff. Roll into walnut sized balls and roll each ball in remaining sugar. Place cookies 2 inches apart onto an ungreased cookie sheet and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven, or until tops are crackled. Let cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

Steps:

• Spray cookie sheet with nonstick spray; set aside.
• In a large mixing bowl, beat the margarine with an electric mixer on medium to high speed for 30 seconds.
• Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined.
• Beat in Eggbeaters and molasses.
• Beat in as much of the all-purpose and whole wheat flour as you can with the mixer.
• Stir in any remaining flour with a wooden spoon.
• Cover and chill in the refrigerator for 1 hour.
• Shape dough into 1-inch balls.
• Combine the granulated Splenda and 1 teaspoon cinnamon.
• Roll balls in Splenda-cinnamon mixture.
• Place 2 inches apart on prepared cookie sheet.
• Bake in a preheated 350F oven for 10 to 11 minutes or until set and tops are cracked.
• Remove from cookie sheet.
• Cool on a wire rack.
• Makes about 4 dozen.