Soft Ginger Cookies


Serving Size:
1 cookie

    Diet Types:
  • CKD non-dialysis
  • Dialysis
  • Lower Protein


  • 2-1/4 cups all-purpose white flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3/4 cup unsalted butter 
  • 1-1/8 cups granulated sugar
  • 1/4 cup liquid low cholesterol egg substitute
  • 1/4 cup molasses


  1. Preheat oven to 350° F.
  2. In a medium bowl combine the flour, ginger, baking soda, cinnamon and cloves. Set aside.
  3. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in 1 cup sugar.
  4. Add liquid egg substitute and molasses; beat well.
  5. Stir flour mixture into egg mixture.
  6. Shape dough into 1-1/2" balls, using about 1 heaping tablespoon of dough for each.
  7. Roll balls in the remaining sugar to coat.
  8. Place balls about 2-1/2" apart on an ungreased cookie sheet.
  9. Bake for 10 minutes or until light brown and still puffed. (Do not over bake.)
  10. Cool cookies on cookie sheet for 2 minutes then transfer cookies to a wire rack and let cool.

Helpful hints

  • If dough is too soft to handle refrigerate for 1/2 hour for easier handling.
  • Store cookies in a sealed container to keep soft.

Nutrients per serving

Calories 142

Protein 2 g

Carbohydrates 21 g

Fat 6 g

Cholesterol 16 mg

Sodium 60 mg

Potassium 70 mg

Phosphorus 18 mg

Calcium 13 mg

Fiber 0.4 g

Added Sugar 12 g

Kidney and kidney diabetic food choices

  • 1 starch
  • 1 fat

Carbohydrate choices


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