Ginger Drizzle Cookies from Liz Weiss at MEAL MAKEOVER MOMS’ KITCHEN

Prep Time:  30 Minutes

Cook Time:  35 Minutes

Serving Size:  1 Cookie

Servings per Recipe:  3 Dozen Cookies

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 tablespoons ground flaxseed or wheat germ
• 2 teaspoons baking soda
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup canola oil
• 1 large egg
• 1/4 cup molasses
• 1 cup confectioners’ sugar
• 2 ½ tablespoons 1% low-fat milk

Directions:

1. Whisk the all-purpose flour, whole wheat flour, flaxseed, baking soda, ginger, cinnamon and salt in a bowl.  In a separate bowl, combine the sugar and canola oil and beat on medium speed until well blended, 1 minute.  Add the egg and molasses and continue to beat until smooth, about 1 minute.
2. On low-speed, gradually beat in the dry ingredients until just combined.  Cover the bowl with plastic wrap and place in the refrigerator to chill until firm, about 1 hour (note: If the batter feels firm after mixing, feel free to forgo the chilling and move on to the next step).
3. Preheat the oven to 350°F.  Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside.  With your hands, roll the dough into 1 ¼-inch balls and place on the prepared baking sheets, leaving a 2-inch space in between.
4. Bake 10 to 12 minutes or until golden brown. Let cookies cool on the baking sheet for 5 minutes.  Transfer them to a wire rack and cool completely. Repeat with remaining dough.
5. Meanwhile, to make the glaze, place sugar and milk in a bowl and stir until mixed thoroughly.  If it’s too thick, add a few drops of milk as needed.  Drizzle glaze over each cookie in a lattice or squiggle-shaped design.

Tip: If you want your icing to harden, replace one tablespoon of the milk with 1 tablespoon light corn syrup.

Nutrition Information per Serving (1 cookie): 80 calories, 3.5g fat (0g saturated, 0.3g omega-3), 105 g sodium, 13 g carbohydrate, 1 g fiber, 1 g protein

Don’t forget to submit your Scrumptious Soups for GGB’s January Challenge!