Low Sodium Spice Cookies

These yummy cookies have a great bite and flavor, best served with ice cold milk or hot tea.

Yields 2 1/2 dozen.

SODIUM CONTENT: 4.1 mg per cookie


1/2 c. (1 stick) unsalted butter, softened
1/4 c. sugar
1/2 c. brown sugar
1 egg
2 t. ground ginger
1 t. ground cinnamon
1/2 t. ground allspice
1/4 t. ground cloves
1/4 t. ground nutmeg
3 T. Grandma’s Original Unsulphered Molasses (available in supermarkets and online)
2 t. Ener-G sodium-free baking soda (available online at healthyheartmarket.com)
1 1/2 c. all-purpose flour
1/8 c. sugar (for dipping)


In a mixing bowl, cream the softened butter with the sugars. Add the egg and beat well. Add the spices and molasses and mix. Gradually add the baking soda and flour and stir well to combine. Scrape the bottom and sides of the bowl to make sure everything is well incorporated. Cover bowl with plastic wrap and place in refrigerator. Chill 25 minutes, until dough has stiffened slightly.

Preheat oven to 375 degrees. Remove dough from fridge and uncover. Drop dough by round tablespoonfuls onto an ungreased baking sheet (a cookie scoop works really well here). Measure the 1/8 c. sugar onto a small plate, then using a small flat-bottomed glass, dip the glass into the sugar and use it to flatten the cookies into 1/2-inch to 1/4-inch thick rounds. Place baking sheet on middle rack in oven and bake for 8 minutes. Remove from oven. Remove cookies from sheet using a spatula and transfer to a wire rack to cool fully. Store cooled cookies in an airtight container.

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