Almost Fat-Free Ginger Cookies with Prune Butter
Submitted by SPARKYBART
Chewy ginger cookies made with prune butter instead of fat, loaded with warm spices and molasses. Low-fat but big on flavor with crispy edges and soft centers.
YIELD
2 dozenPREP
25 minCOOK
10 minREADY
40 minPrune butter (pureed prunes) replaces most of the fat in these spiced cookies, keeping them moist and chewy without the butter or oil.
Ginger, cinnamon, and cloves punch through with serious warmth, while molasses adds that deep, bittersweet backbone.
Rolling the dough balls in sugar before baking creates those signature crackled tops that make ginger cookies so irresistible.
Kitchen Tips
- Make prune butter fresh: Blend 8 oz pitted prunes with 6 tablespoons water or juice in a food processor until smooth; store extras in the fridge for up to a week.
- Don’t skip the sifting: Sifting the flour and spices together ensures even distribution so you won’t get pockets of intense spice or clumps.
- Sugar coating: Roll each dough ball generously in sugar to get those deep cracks; skimping on the coating means fewer of those pretty fissures.
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.
Then, using a metal pancake turner or palette knife, remove cookies to wire racks to cool completely.
Repeat with remaining cookie dough and sugar.
Store in airtight containers.
Prune Butter To make one cup, combine 8 oz prunes and 6 tablespoons water or fruit juice in food processor.
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