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Cinnamon-Ginger Cookies (Biscotti dello Canella-Zenzero)

Yield 30 cookies (serving size: 1 cookie)
These drop cookies are terrific with a cup of coffee or tea—and easy for guests to eat while they play games. For the best flavor, make sure your spices are fresh; if they smell strong, they are good to use.

Ingredients

  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon grated nutmeg
  • Dash of salt
  • 6 tablespoons butter, softened
  • 3/4 cup sugar, divided
  • 3 tablespoons fat-free milk
  • 3 tablespoons molasses
  • 1 teaspoon vanilla extract
  • Cooking spray

Nutrition Information

  • calories 69
  • caloriesfromfat 31 %
  • fat 2.4 g
  • satfat 1.5 g
  • monofat 0.6 g
  • polyfat 0.1 g
  • protein 0.7 g
  • carbohydrate 11.5 g
  • fiber 0.2 g
  • cholesterol 6 mg
  • iron 0.4 mg
  • sodium 54 mg
  • calcium 9 mg

How to Make It

  1. Preheat oven to 350°.

  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt), stirring with a whisk.

  3. Combine butter and 1/4 cup sugar in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 3 minutes). Beat in 3 tablespoons milk, molasses, and vanilla extract. Add flour mixture to butter mixture, and beat on low speed until blended. Shape dough into a 6-inch disk. Cover and chill for 30 minutes.

  4. Lightly coat hands with cooking spray. Shape dough into 30 balls (about 2 teaspoons each). Place remaining 1/2 cup sugar in a shallow bowl. Roll dough balls in sugar; place 2 inches apart on baking sheets coated with cooking spray. Flatten balls slightly with the bottom of a glass. Bake at 350° for 12 minutes or until lightly browned. Cool on pans 4 minutes. Remove cookies from pans; cool completely on wire racks.