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Triple-Ginger Gingersnaps

Ginger cookies are holiday hits. Tuck them into clean, recycled coffee cans wrapped in decorative paper. With a glue gun, add ribbon or trim. —Jessica Follen, Waunakee, Wisconsin
  • Total Time
    Prep: 35 min. + chilling Bake: 10 min./batch
  • Makes
    about 5 dozen

Ingredients

  • 2/3 cup butter, softened
  • 1 cup packed brown sugar
  • 1/4 cup molasses
  • 1 large egg, room temperature
  • 2 teaspoons minced fresh gingerroot
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3 teaspoons ground ginger
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon fine sea salt or kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 tablespoons finely chopped crystallized ginger
  • 1/4 cup sugar
  • 1-1/2 teaspoons ground cinnamon

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and fresh ginger.
  • Combine flours, ground ginger, baking soda, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate until easy to handle, about 1 hour.
  • Preheat oven to 350°. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on parchment-lined baking sheets.
  • Bake until set, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts
1 cookie: 54 calories, 2g fat (1g saturated fat), 8mg cholesterol, 65mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
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