Crisp Spice Cookies

Crisp Spice Cookies

1 Review
From: Diabetic Living Magazine

This crisp, paper-thin cookie recipe of northern European descent makes a wonderful low calorie dessert. Just 50 calories for two cookies.

Ingredients 33 servings

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Original recipe yields 33 servings
Nutrition per serving may change if servings are adjusted.
  • 1⅓ cups all-purpose flour
  • ½ teaspoon ground ginger
  • ½ teaspoon apple pie spice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon cayenne pepper
  • ⅓ cup butter, softened
  • ⅓ cup mild-flavor molasses
  • ¼ cup packed dark brown sugar


  • Prep

  • Ready In

  1. In a medium bowl stir together flour, ginger, apple pie spice, cloves, cardamom, and cayenne pepper; set flour mixture aside.
  2. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add molasses and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in flour mixture until just combined. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.
  3. On a lightly floured surface, roll half of the dough at a time until 1/16 inch thick. Using a floured 2-inch round scalloped cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.
  4. Bake in a 375°F oven for 5 to 6 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool. Makes 66 cookies.

Nutrition information

  • Serving size: 2 cookies
  • Per serving: 50 calories; 2 g fat(1 g sat); 0 g fiber; 8 g carbohydrates; 1 g protein; 11 mcg folate; 5 mg cholesterol; 4 g sugars; 76 IU vitamin A; 0 mg vitamin C; 10 mg calcium; 0 mg iron; 22 mg sodium; 60 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate

Reviews 1

January 09, 2019
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By: Jody Ward
I was pleasantly surprised . The ginger and cayenne gave these cookies a nice little zing. The changed two things. i did not have a 1/3 cup butter on hand, only 1/4 so I used coconut oil to get the 1/3 C. And i used a gluten free flour. OTher than that, I stuck to the recipe.
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