Makes 3 dozen cookies

The Meal Makeover Moms would like to wish the Manic Mommies and all their listeners a happy and healthy holiday season. To celebrate in style (and with good nutrition in mind), we cooked up a delicious batch of Ginger Drizzle Cookies. Made with canola oil versus butter, our cookies are saturated-fat free. Leave them out for Santa, share them in a neighborhood cookie swap, or bring them to your next holiday party … and enjoy!

1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons ground flaxseed or wheat germ
2 teaspoons baking soda
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup canola oil
1 large egg
1/4 cup molasses
1 cup confectioners’ sugar
2 ½ tablespoons 1% lowfat milk

1. Whisk the all-purpose flour, whole wheat flour, flaxseed, baking soda, ginger, cinnamon and salt in a bowl. In a separate bowl, combine the sugar and canola oil and beat on medium speed until well blended, 1 minute. Add the egg and molasses and continue to beat until smooth, about 1 minute.

2. On low speed, gradually beat in the dry ingredients until just combined. Cover the bowl with plastic wrap and place in the refrigerator to chill until firm, about 1 hour (note: If the batter feels firm after mixing, feel free to forgo the chilling and move on to the next step).

3. Preheat the oven to 350°F. Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside. With your hands, roll the dough into 1 ¼-inch balls and place on the prepared baking sheets, leaving a 2-inch space in between.

4. Bake 10 to 12 minutes or until golden brown. Let cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack and cool completely. Repeat with remaining dough.

5. Meanwhile, to make the glaze, place sugar and milk in a bowl and stir until mixed thoroughly. If it’s too thick, add a few drops of milk as needed. Drizzle glaze over each cookie in a lattice or squiggle-shaped design.

Tip: If you want your icing to harden, replace one tablespoon of the milk with 1 tablespoon light corn syrup.

Nutrition Information per Serving (1 cookie): 80 calories, 3.5g fat (0g saturated, 0.3g omega-3), 105g sodium, 13g carbohydrate, 1g fiber, 1g protein

Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD are The Meal Makeover Moms, and together, they’re on a mission to help busy families eat better. For more recipes, check out their blog, Meal Makeover Moms’ Kitchen or listen to their weekly podcast, Cooking with the Moms.

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