Triple-Ginger Cookies

Triple-Ginger Cookies

Remember old-fashioned ginger cookies? These chewy cookies taste even better than you remember because they’re packed with a triple punch of crystallized ginger, gingerroot and ground ginger.

Prep Time

55

Minutes

Total Time

1:35

Hr:Mins

Makes

4

1/2

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
  1. Heat oven to 375ºF. 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.
Makes 4 1/2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Crystallized ginger is fresh gingerroot cooked in a candy syrup and coated with coarse sugar.
Success
To get cookies uniform in shape and size, use a small ice-cream scoop to measure dough before shaping.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 70
    • (Calories from Fat 25 ),
  • Total Fat 3 g
    • (Saturated Fat 2 g,),
  • Cholesterol 10 mg;
  • Sodium 75 mg;
  • Total Carbohydrate 10 g
    • (Dietary Fiber 0g,
  • Protein 1 g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.