Three-Ginger Cookies

Outstanding! Here's a low-fat cookie with tangy flavor from three types of ginger.

  • Prep Time 15 min
  • Total Time 2 hr 45 min
  • Servings 1

1
cup sugar
1/4
cup butter or margarine, melted
1
tablespoon grated gingerroot
2
tablespoons molasses
1/4
cup fat-free cholesterol-free egg product or 2 egg whites
1 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1/2
teaspoon ground ginger
2
tablespoons chopped crystallized ginger
1/2
cup chopped dates
1/4
cup sugar

  • 1 Mix 1 cup sugar, the butter, gingerroot, molasses and egg product in medium bowl. Stir in flour, baking soda and ground ginger. Stir in crystallized ginger and dates. Cover and refrigerate at least 2 hours.
  • 2 Heat oven to 350ºF. Spray cookie sheet with nonstick cooking spray.
  • 3 Shape dough into 1 1/2-inch balls. Roll balls in 1/4 cup sugar. Place on cookie sheet. Flatten slightly with bottom of glass.
  • 4 Bake 12 to 15 minutes or until only small indentation remains when touched (cookies will be soft). Remove from cookie sheet. Cool on wire rack.

Expert Tips

Crystallized ginger is fresh gingerroot cooked in a candy syrup and coated with coarse sugar.

To get evenly sized cookies, shape the dough into a square. Divide the dough into the correct number of pieces to match recipe's yield. Roll each piece of dough into a ball, and continue with the recipe.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
25 ),
% Daily Value
Total Fat
3 g
3 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
0mg
0%;
Sodium
105 mg
105 %;
Total Carbohydrate
27 g
27 %
(Dietary Fiber
1 g
1 %
),
Protein
2 g
2 %
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1 Starch; 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.