Triple-Ginger Cookies

  • Prep 55 min
  • Total 1 hr 35 min
  • Servings 54

Ingredients

  • 1 cup sugar
  • 3/4 cup butter or margarine, softened
  • 1/4 cup chopped crystallized ginger
  • 1/4 cup molasses
  • 1 egg
  • 2 1/3 cups Gold Medal™ all-purpose flour
  • 1 tablespoon grated gingerroot
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • Sugar

Steps

  • 1
    Heat oven to 375°F. Mix 1 cup sugar, the butter, crystallized ginger, molasses and egg in large bowl. Stir in remaining ingredients except sugar.
  • 2
    Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet; flatten slightly.
  • 3
    Bake 5 to 7 minutes or until edges are set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

  • Crystallized ginger is fresh gingerroot cooked in a candy syrup and coated with coarse sugar.
  • To get cookies uniform in shape and size, use a small ice-cream scoop to measure dough before shaping.
  • When baking your cookies measure out your ingredients—or “mise en place,” which translates from French to “putting everything in place,” and is a step chefs and bakers take to make putting together a recipe quicker and smoother.
  • Bake cookies one sheet at a time on the middle oven rack for best results. This allows for an even distribution of heat, which results in even baking and browning of cookies.
  • Want tips on perfect cookie baking? Check out Cookie Baking 201

Nutrition Facts

Serving Size: 1 Cookie
Calories
70
Calories from Fat
25
Total Fat
3 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
75 mg
Potassium
30 mg
Total Carbohydrate
10 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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