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Black Dog Ginger Cookies
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Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Course:
Desserts
Cuisine:
Healthy Spa Cuisine
Keyword:
Cookies, Ginger, Holidays
Servings:
12
Calories:
218
kcal
Courtesy Of:
Joseph Hall, Elaine Sullivan | from The Black Dog Summer on the Vineyard Cookbook
Cookies from the famed Black Dog Restaurant and Tavern on Martha's Vineyard
Ingredients
▢
1/2
cup
fresh ginger
- coarsely chopped
▢
1-1/2
cups
canola oil
▢
3
cups
Splenda Sugar Blend (or granulated sugar)
- plus 1 cup for rolling dropped cookie dough
▢
3/4
cup
molasses
▢
3
whole
eggs
▢
1-1/2
teaspoons
Fine Pink Salt
▢
1
tablespoon
cinnamon
▢
5-1/4
teaspoons
baking soda
▢
3/4
teaspoon
ground cloves
▢
7
cups
pastry flour
Instructions
Preheat oven to 350°F.
Mix the fresh ginger with one-half cup of the oil in a food processor until well-minced.
In a large mixing bowl blend 3 cups of the sugar, molasses and eggs.
Strain the minced ginger/oil mixture, reserving the liquid. Add this liquid, plus the remaining cup of oil to the egg mixture and blend until smooth.
In a separate bowl mix together the salt, cinnamon, baking soda, cloves, and flour.
Add the dry mix to the wet mix and blend well.
Either line your cookie sheets with parchment paper, or grease with butter.
Scoop the cookie dough by teaspoonfuls and roll in the reserved cup of granulated sugar.
Place on prepared cookie sheets and bake for about eight to twelve minutes, just until the tops crack and the cookies are flat.
Cool completely on wire racks.
Spa Index Kitchen Notes
The Fit Mom Fit Kids Club has adapted this recipe with lighter, organic ingredients.
Check out their version, here
.
Lighten Up The Holiday Cookie Swap
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Nutrition
Serving:
2
Cookies
|
Calories:
218
kcal
(11%)
|
Carbohydrates:
37
g
(12%)
|
Protein:
2
g
(4%)
|
Fat:
1
g
(2%)
|
Sodium:
217
mg
(9%)
|
Fiber:
1
g
(4%)