Ginger Crisps

Gingery flavor and a subtle lemon note make these crisp cookies perfect with tea. They also make great ââdunking'' cookies.

About 3 dozen cookies

Active Time: 45 minutes

Total Time: 1 1/4 hours

Nutrition Profile

Diabetes appropriate | Low carbohydrate | View Complete Nutrition Guidelines»

Ingredients

2 tablespoons canola oil
2 tablespoons butter, softened
1 cup packed dark brown sugar
1 large egg
2 teaspoons freshly grated lemon zest
1 1/4 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar for sprinkling, (optional)

Preparation

Preheat oven to 350°F. Line baking sheets with parchment or coat with cooking spray.
Cream oil, butter, sugar, egg and lemon zest in a large bowl with an electric mixer until smooth. Sift together flour, cornstarch, ginger, cinnamon, baking powder, baking soda and salt in a medium bowl. Stir the dry ingredients into the wet ingredients just until combined.
Divide dough into 2 portions. Roll out each portion on a floured surface to a thickness of slightly more than 1/16 inch. Sprinkle with the sugar (if desired), lightly pressing it in with the rolling pin. Cut out shapes with a cookie cutter and place 1/4 inch apart on the prepared baking sheets. Bake one sheet at a time until lightly colored, 10 to 12 minutes. Let cool 2 minutes, then remove cookies to a rack to cool.

Tips & Notes

Make Ahead Tip: Store in an airtight container for up to 1 week.

Nutrition

Per serving: 58 calories; 2 g fat (1 g sat, 1 g mono); 8 mg cholesterol; 10 g carbohydrates; 1 g protein; 0 g fiber; 53 mg sodium; 30 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 1/2 fat