Almost Fat-Free Ginger Cookies
Submitted by toodevious
Soft, spiced ginger cookies using prune butter to replace fat. Crackled sugar-coated tops with chewy centers, perfect for guilt-free snacking.
YIELD
24 servingsPREP
20 minCOOK
30 minREADY
1 hrsPureed prunes stand in for butter in these warmly spiced cookies, delivering moisture and natural sweetness without the fat.
Fresh ginger, cinnamon, and cloves create that classic gingerbread flavor profile, while molasses adds depth and keeps the cookies soft for days.
A quick roll in granulated sugar before baking gives them those gorgeous crackled tops that split open as they puff in the oven.
Pro Tips
- Prune butter consistency: Your prune butter should be smooth and spreadable, like thick applesauce; if it’s too stiff, add a splash more liquid when blending.
- Ball size matters: Keep the dough balls at ¾ inch for even baking; larger balls won’t cook through before the edges burn.
- Cooling patience: Let cookies cool on the baking sheet for 2-3 minutes before transferring; they’re fragile when hot but firm up quickly as they cool.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Into a medium bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt.
In a large bowl with electric mixer, beat Prune Butter and sugar until well-blended.
Beat in egg and molasses until well-blended.
Stir in flour mixture until completely mixed.
Place a little sugar in a medium bowl.
Scoop out heaping teaspoonfuls of mixture.
Using your palms, roll into ¾ inch balls and drop into the sugar.
Roll to cover the surface completely; then place balls 2 inches apart on ungreased baking sheets.
Bake until cookies are slightly rounded and tops appear lightly browned and crackles.
Remove baking sheets to wire racks to cool slightly.
The, using a metal pancake turner or palette knife, remove cookies to wire racks to cool completely.
Repeat with remaining cookie dough and sugar.
Make about 8 dozens.
Store in airtight containers.
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