- Active Time 15m
- Total Time 35m
Yields about 4 1/2 dozen cookies
Ginger in three forms adds a warm zing to this variation on the traditional spice cookie.
- 5 1/2 ounces (11 tablespoons) unsalted butter, softened
- 1 cup molasses
- 2/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 2 tablespoons finely chopped crystallized ginger
- 2 tablespoons finely chopped fresh ginger
- Confectioners' sugar for dusting (optional)
Cream the butter and molasses with a mixer or a wooden spoon until well blended. Add the sugar and mix until well blended. Add the egg and vanilla extract and beat until well incorporated. Sift together the flour, baking soda and salt. Mix the ground, crystallized and fresh ginger into the dry ingredients. Stir the dry mixture into the butter mixture in three batches until just blended.
Heat the oven to 350 degrees F. Roll the dough in 1-tablespoon chunks into 1-inch balls. Arrange the balls 1 inch apart on ungreased baking sheets. Bake until the cookies crack slightly on top but are still moist inside, about 13 minutes. Cool on racks; sprinkle with confectioners' sugar.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
84 calories; 3g total fat; 10mg cholesterol; 49mg sodium; 14g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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