Spice Cookies Recipe

Nutrition Facts

Serving Size: 1 cookie
    • Calories: 47
    • Fat: 2g
    • Saturated Fat: 0
    • Cholesterol: 4mg
    • Sodium: 20mg
    • Carbohydrates: 7g
    • Fiber: 0
    • Protein: 1g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Spice Cookies Recipe

Heart Healthy Recipe Diabetes Recipe

The flavors of fall come together in these tasty spice cookies. This low calorie cookie is a healthy Halloween treat that's delicious any time of year.


    • 1 cup all-purpose flour
    • 1 cup whole wheat flour
    • 2 tsp ground ginger
    • 1 1/2 tsp baking soda
    • 1/2 tsp cinnamon
    • 1/4 tsp salt
    • 1/4 tsp nutmeg
    • 1/4 tsp black pepper
    • 1/8 tsp ground cloves
    • 3/4 cup trans fat free margarine
    • 1/2 cup packed light brown sugar
    • 1 large egg
    • 1/2 cup applesauce
    • 1 tsp vanilla extract


    • Heat oven to 350°. In a medium bowl, whisk together the flours, ginger, baking soda, cinnamon, salt, nutmeg, black pepper and cloves.
    • Using an electric mixer, beat the margarine and brown sugar on medium-high speed until fluffy, for about 2 to 3 minutes. Reduce speed to low and beat in the egg, applesauce and vanilla. Add the flour mixture, mixing just until combined.
    • Roll the dough into balls by heaping teaspoonfuls. Place the balls on parchment-lined baking sheets, spacing them 2 inches apart. Using a glass, press the balls to a 3/8-inch thickness.
    • Bake, rotating the sheets halfway through baking, until the edges are firm, 10 to 12 minutes. Cool slightly on the baking sheets. Transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
Yield: 42 cookies

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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