Cold Relief Cookies
Votes: 3
Time: 1 hour 12 minutes
Complexity: easily
Quantity: 30 pcs.
Complexity: easily
Quantity: 30 pcs.
Nutritional value per serving:
Calories 174, total fat 7 G., saturated fats 2 G., proteins 3 G., carbohydrates 28 G., fiber 1 G., cholesterol 22 mg, sodium 84 mg, sugar - G.
Calories 174, total fat 7 G., saturated fats 2 G., proteins 3 G., carbohydrates 28 G., fiber 1 G., cholesterol 22 mg, sodium 84 mg, sugar - G.
These delicious cookies are filled with dried fruits, nuts, and spices. Greek yogurt and molasses add a soft texture, replacing almost half the butter and reducing the fat content. These cookies also contain ginger, lemon zest, and dried cranberries, enriching them with vitamins and minerals essential for preventing and fighting colds. Cinnamon and nutmeg infuse the cookies with their magical spicy aroma, while oats add texture and are a good source of dietary fiber. These cookies take just 10 minutes to bake; they should still be soft after baking. Boost your immunity and your mood with deliciousness!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 and 1/4 cups flour
- 1 and 1/4 teaspoons baking powder
- 3/4 tsp baking soda
- 3/4 tsp ground cinnamon
- 0.5 tsp. grated nutmeg
- A pinch of ground cloves
- 1/4 teaspoon salt
- 110 g butter, room temperature
- 1 cup brown sugar
- 2 large eggs category CO
- 1/4 cup molasses
- 1/4 cup plain low-fat Greek yogurt
- 1 tbsp. grated ginger
- 2 tsp finely grated lemon zest (from about 1 lemon)
- 0.5 cups oatmeal that requires cooking
- 1 and 1/4 cups light raisins
- 1 and 1/4 cups dried cranberries
- 1 and 1/4 cups coarsely chopped walnuts, toasted
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Cooking the dish according to the recipe:
- Line 2 large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, beat the butter and brown sugar with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating thoroughly after each addition. Add the molasses, yogurt, ginger, and lemon zest and beat until smooth, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and fold in the flour mixture until it forms a sticky dough (do not overbeat). Stir in the oats and half each of the raisins, cranberries, and walnuts. Combine the remaining dried fruit and nuts in a small bowl.
- Spoon 1 tablespoon of dough onto the prepared baking sheets. Sprinkle each cookie with the reserved fruit and nut mixture and refrigerate for about 30 minutes. Meanwhile, preheat the oven to 190°C.
- Bake the cookies until deep golden brown but still soft, 10 to 12 minutes; cool on a wire rack. Store in an airtight container for up to 1 week.
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