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Ginger Crinkles

BECKY LUIGART-STAYNER
Yield 2 1/2 dozen (serving size: 1 cookie)
You can omit the chopped crystallized ginger and increase the ground ginger to 1 1/2 teaspoons, if desired.

Ingredients

  • 2/3 cup packed dark brown sugar
  • 1/3 cup stick margarine or butter, softened
  • 1/4 cup molasses
  • 1 large egg white
  • 1 tablespoon chopped crystallized ginger
  • 1 1/3 cups all-purpose flour
  • 3/4 cup toasted wheat germ
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • Cooking spray
  • 2 tablespoons granulated sugar

Nutrition Information

  • calories 79
  • caloriesfromfat 26 %
  • fat 2.3 g
  • satfat 0.5 g
  • monofat 0.9 g
  • polyfat 0.8 g
  • protein 1.4 g
  • carbohydrate 13.5 g
  • fiber 0.6 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 113 mg
  • calcium 14 mg

How to Make It

  1. Beat brown sugar and margarine at medium speed of a mixer until light and fluffy. Add molasses and egg white; beat well. Stir in crystallized ginger.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking soda, ground ginger, and cinnamon. Stir into molasses mixture. Cover; freeze 20 minutes.

  3. Preheat oven to 350°.

  4. Lightly coat hands with cooking spray. Shape the dough into 30 balls, about 1 tablespoon each. Roll the balls in the granulated sugar. Place the balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 10 minutes. Cool cookies on pans for 3 minutes. Remove from pans, and cool the cookies completely on wire racks.