Diabetic Spice Cookies Recipes

DIABETIC SPICE COOKIES

Steps:

• Mix dry ingredients until well blended.
• Add remaining ingredients to moisten, stirring well.
• Drop by teaspoonful onto a lightly greased cookie sheet and bake at 375 degrees for 10-12 minutes.

DIABETIC CHEWY MOLASSES GINGER COOKIES

Steps:

• Spray cookie sheet with nonstick spray; set aside.
• In a large mixing bowl, beat the margarine with an electric mixer on medium to high speed for 30 seconds.
• Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined.
• Beat in Eggbeaters and molasses.
• Beat in as much of the all-purpose and whole wheat flour as you can with the mixer.
• Stir in any remaining flour with a wooden spoon.
• Cover and chill in the refrigerator for 1 hour.
• Shape dough into 1-inch balls.
• Combine the granulated Splenda and 1 teaspoon cinnamon.
• Roll balls in Splenda-cinnamon mixture.
• Place 2 inches apart on prepared cookie sheet.
• Bake in a preheated 350F oven for 10 to 11 minutes or until set and tops are cracked.
• Remove from cookie sheet.
• Cool on a wire rack.
• Makes about 4 dozen.

CRISP SPICE COOKIES (DIABETIC)

Steps:

• Preheat oven to 375 degrees.
• Combine flours with the spices in a medium bowl or on a sheet of waxed paper. Set aside.
• In a separate bowl beat the butter for a minute. Add molasses and sugar and blend until fully combined. Using a low setting on your mixer beat in flour mixture. Divide dough into halves and shape into diskes. Cover and chill for an hour.
• Revove one disk from the icebox. On a floured surface roll out the dough into a wafer thin sheet about 1/16 inch thick (really, really thin). Use a floured 2 inch cookie cutter to cut out the crisps and place on a cookie sheet.
• Alternate rolling method: Getting the thin dough to retain its shape while tranfering to the baking sheet is laborous. My solution is to roll the dough between two sheets of parchment. Peel the top layer of paper off and make the cookie cutouts on the dough. Leave some space, about 3/8 inch between cookies to make the next step easier. Now peel off the excess dough, leaving the cookies on the parchment. Transfer parchment filled with cookies to baking sheet and bake. Perfectly shapped cookies.
• Bake cookies for 5-6 minutes or until the cookie edges are just lightly browned.
• Transfer cookies to a baking rack and allow o cool before serving.
• Makes 66 cookies or 33 servings.

SUGAR-FREE PUMPKIN COOKIES

Steps:

• Preheat oven to 350°F.
• Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg in medium bowl. Set aside.
• Cream butter and Splenda in large mixing bowl.
• Add pumpkin, eggs, and vanilla extract; beat until blended.
• Gradually add flour mixture into pumpkin mixture at low speed until combined.
• Stir in nuts, if using.
• Drop using a cookie scoop or by rounded teaspoons onto ungreased baking sheets.
• Bake for 12 to 15 minutes, or until edges are golden brown.
• Remove to wire rack to cool completely.