You can omit the chopped crystallized ginger and increase the ground ginger to 1 1/2 teaspoons, if desired.
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
2 tablespoons granulated sugar
How to Make It
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.
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.
Preheat oven to 350°.
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.
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I have made these every fall season for the past four or five years. My husband and I enjoy them with a nice hot cup of tea. I have used ground ginger when I didn't have crystallized on hand and the cookies where still yummy. They are reasonably healthy considering that their cookies.