Three-Ginger Cookies

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

Save and Share

false

( 13 Ratings)

13 Ratings

5 Stars 31%

4 Stars 38%

3 Stars

2 Stars 15%

1 Stars

Member Reviews ( 5 )

3589c565-f4eb-475d-bfc0-8ca67b0289e7

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

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.