Ginger Crinkles

BECKY LUIGART-STAYNER
You can omit the chopped crystallized ginger and increase the ground ginger to 1 1/2 teaspoons, if desired.

Yield:

2 1/2 dozen (serving size: 1 cookie)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

October 1998