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Brown sugar & Spice Sugar cookie frogs

 
One serving costs about $0.13

$0.13 per serving

28 people like this recipe

28 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

30 christmas,vegetarian,lacto ovo vegetarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:4%

Spoonacular Score: 4%

 

You can never have too many dessert recipes, so give Brown sugar & Spice Sugar cookie frogs a try. One serving contains 129 calories, 2g of protein, and 6g of fat. For 13 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up ginger, brown sugar, cinnamon, and a few other things to make it today. A couple people made this recipe, and 28 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. It is perfect for Christmas. It is a good option if you're following a vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 10%. This score is improvable. Try Brown Sugar Cinnamon Sugar Cookie Bars, Rolling Stones Brown Sugar Cupcake with Coconut Custard Filling, Spiced Rum Frosting and Cracked Brown Sugar Brittle, and Brown Sugar Pound Cakes with Brown Sugar Cream Cheese Frosting for similar recipes.

Ingredients

Servings:
0.13 tsps
0.13 tsps allspice
allspice
0.75 tsps
0.75 tsps baking powder
baking powder
2 sticks
2 sticks butter
butter
0.5 tsps
0.5 tsps cinnamon
cinnamon
1
1  egg
egg
0.25 tsps
0.25 tsps ginger
ginger
0.5 cups
0.5 cups granulated sugar
granulated sugar
0.5 cups
0.5 cups light brown sugar
light brown sugar
0.13 tsps
0.13 tsps nutmeg
nutmeg
3 cups
3 cups unbleached flour
unbleached flour
1 tsp
1 tsp vanilla extract
vanilla extract
0.13 tsps allspice
0.13 tsps
allspice
0.75 tsps baking powder
0.75 tsps
baking powder
2 sticks butter
2 sticks
butter
0.5 tsps cinnamon
0.5 tsps
cinnamon
1  egg
1
egg
0.25 tsps ginger
0.25 tsps
ginger
0.5 cups granulated sugar
0.5 cups
granulated sugar
0.5 cups light brown sugar
0.5 cups
light brown sugar
0.13 tsps nutmeg
0.13 tsps
nutmeg
3 cups unbleached flour
3 cups
unbleached flour
1 tsp vanilla extract
1 tsp
vanilla extract

Equipment

baking sheet
baking sheet
wire rack
wire rack
whisk
whisk
bowl
bowl
baking sheet
baking sheet
wire rack
wire rack
whisk
whisk
bowl
bowl


Instructions

  1. Whisk the flour, baking powder and spices, set aside.
  2. Cream the sugar and butter. Add the egg and extracts and mix until well-blended.
  3. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom. (The dough will be quite thick...you may need to knead in stray bits of flour from the bottom of the bowl by hand.)
  4. Roll on a floured surface and cut into shapes. Place on parchment lined baking sheets and bake for 9-12 minutes, depending on the size of your cutter. Let sit a few minutes on the sheet, then transfer to a cooling rack.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.13
Ingredient
⅛ teaspoons allspice
¾ teaspoons baking powder
2 sticks butter
½ teaspoons cinnamon
1 egg
½ cups granulated sugar
½ cups light brown sugar
⅛ teaspoons nutmeg
3 cups unbleached flour
1 teaspoon vanilla extract
Price
$0.03
$0.02
$1.94
$0.05
$0.24
$0.14
$0.35
$0.02
$0.83
$0.31
$3.94

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
128 Calories
1g Protein
6g Total Fat
16g Carbs
0% Health Score
Limit These
Calories
128
6%

Fat
6g
10%

  Saturated Fat
3g
25%

Carbohydrates
16g
5%

  Sugar
6g
8%

Cholesterol
21mg
7%

Sodium
57mg
2%

Get Enough Of These
Protein
1g
4%

Selenium
5µg
8%

Manganese
0.11mg
6%

Vitamin A
196IU
4%

Phosphorus
23mg
2%

Vitamin E
0.24mg
2%

Fiber
0.33g
1%

Copper
0.03mg
1%

Folate
5µg
1%

Calcium
12mg
1%

Vitamin B2
0.02mg
1%

covered percent of daily need

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