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.

How to Make It

Step 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.

Step 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.

Step 3

Preheat oven to 350°.

Step 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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Ratings & Reviews

AprilBurgess's Review

September 18, 2012
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.

bakebakebake's Review

October 06, 2010
I love these cookies, and have made them dozens of times. Quite fun to roll them in sugar, and the are generally eaten within the day.