Crisp Spice Cookies (Diabetic) Recipe

Name: Crisp Spice Cookies (Diabetic)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/3 cup whole wheat flour; 1/2 teaspoon ground ginger (I use a bit more); 1/2 teaspoon apple pie spice (or cinnamon with a pinch of nutmeg); 1/4 teaspoon clove; 1/8 teaspoon cardamom; 1/8 teaspoon cayenne pepper; 1/3 cup unsalted butter, softened; 1/3 cup light molasses; 1/4 cup packed dark brown sugar

Servings: persons

1
Preheat oven to 375 degrees.
2
Combine flours with the spices in a medium bowl or on a sheet of waxed paper. Set aside.
3
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.
4
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.
5
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.
6
Bake cookies for 5-6 minutes or until the cookie edges are just lightly browned.
7
Transfer cookies to a baking rack and allow o cool before serving.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/3 cup whole wheat flour, 1/2 teaspoon ground ginger (I use a bit more), 1/2 teaspoon apple pie spice (or cinnamon with a pinch of nutmeg), and more.

Yes, Crisp Spice Cookies (Diabetic) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crisp Spice Cookies (Diabetic)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions