Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light October 1998

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Credit: BECKY LUIGART-STAYNER

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

79 calories; calories from fat 26%; fat 2.3g; saturated fat 0.5g; mono fat 0.9g; poly fat 0.8g; protein 1.4g; carbohydrates 13.5g; fiber 0.6g; iron 0.7mg; sodium 113mg; calcium 14mg.
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