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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 79
  • Calories from fat: 26%
  • Fat: 2.3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 1.4g
  • Carbohydrate: 13.5g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 113mg
  • Calcium: 14mg

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

  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.
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