Healthier Lemon-Ginger Cookies
Description
Classic lemon-ginger cookies have been given an update with whole wheat flour and a touch of molasses--you'll love how they're crispy on the outside and chewy on the inside.
Ingredients
•
1 cup white sugar
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1/2 cup canola oil
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1/4 cup molasses
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1 egg
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1 3/4 cups whole wheat flour
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2 teaspoons ground ginger
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon lemon zest
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1 cup icing sugar
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1 tablespoon margarine
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1 tablespoon lemon juice
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1/2 tablespoon lemon zest
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2 tablespoons low-fat milk, or more as needed
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Combine sugar and canola oil in a large bowl; beat with an electric mixer until smooth and creamy. Add molasses and egg and beat until fluffy. Stir in flour, ginger, baking powder, baking soda, and 1 teaspoon lemon zest; mix until well combined. Use a small cookie scoop to measure out teaspoonfuls of dough; place 2 inches apart on an insulated baking sheet and flatten slightly with a spatula.
3
Bake in the preheated oven until edges just start to brown, 12 to 15 minutes; do not overbake.
4
Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
5
Meanwhile, mix together icing sugar, margarine, lemon juice, 1/2 tablespoon lemon zest, and 2 tablespoons milk for the glaze. Mix thoroughly until desired consistency, adding more milk if needed. Drizzle glaze onto cooled cookies.