Glazed Spice Cake Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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While visiting Seattle, I noticed that many of the bakeries were selling large cake-like cookies, some topped with a white glaze. They were soft and delicious. After playing around with ratios found in various recipes for cookies and quick-breads from Cooking Light, I came up with this recipe. CL Reader. Ingredients:
1 1/2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground allspice |
1/4 teaspoon ground cloves |
1/2 teaspoon salt |
1 cup canned pumpkin |
1 cup packed brown sugar |
1/4 cup butter, softened |
1/4 cup fat-free milk |
1 1/2 teaspoons vanilla extract |
2 large egg whites |
cooking spray |
3/4 cup powdered sugar |
1 tablespoon fat-free milk |
1/4 teaspoon vanilla extract |
dash of ground cinnamon |
Directions:
1. Preheat oven to 375°.
2. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt); stir well.
3. Combine pumpkin, brown sugar, and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add milk, vanilla, and egg whites; beat well. Gradually add flour mixture to pumpkin mixture; stir until combined.
4. Drop dough by heaping tablespoonfuls onto baking sheets coated with cooking spray. Bake at 375° 10 minutes or until almost firm. Cool on pans 1 minute on a wire rack; remove from pans. Cool completely on wire rack.
5. To prepare glaze, combine powdered sugar, milk, vanilla, and cinnamon; stir well with a whisk. Dip tops of cookies in glaze. Place cookies, glaze side up, on wire racks; allow to set.
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