Soft Ginger Cookies

2 cups all-purpose flour
1½ teaspoons ground ginger
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ cup packed light brown sugar
¼ cup canola oil
¼ cup molasses
½ cup fat-free sour cream
1 egg white

Preheat oven to 350° F.
Combine flour, ginger, baking soda, salt, cinnamon and cloves in large bowl. Beat brown sugar, oil and molasses in large bowl with electric mixer at medium speed 1 minute until smooth. Add sour cream and egg white; beat until well blended. Gradually add flour mixture, beating at low speed until well blended.
Drop dough by rounded tablespoonsfuls 2 inches apart onto ungreased cookie sheets. Flatten dough to ⅛-inch thickness with bottom of glass lightly sprayed with nonstick cooking spray.
Bake 10 minutes or until tops of cookies puff up and spring back when lightly touched. Cool 2 minutes on cookies sheets. Remove to wire racks; cool completely.
Makes about 2½ dozen cookies.


Back

Recipe Main Page

Home