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Triple-Ginger Gingersnaps

Ginger cookies are holiday hits. Tuck them into clean, recycled coffee cans wrapped in decorative paper. With a glue gun, add ribbon or trim. —Jessica Follen, Waunakee, Wisconsin

48 ServingsPrep: 35 min. + chilling Bake: 10 min./batch

Ingredients

2/3 cup butter, softened
1 cup packed brown sugar
1/4 cup molasses
1 egg
2 teaspoons minced fresh gingerroot
1 cup all-purpose flour
3/4 cup whole wheat flour
3 teaspoons ground ginger
1-1/2 teaspoons baking soda
1/2 teaspoon fine sea salt or kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoons crystallized ginger, finely chopped
1/4 cup sugar
1-1/2 teaspoons ground cinnamon

Directions

In a large bowl, cream butter and brown sugar until light and fluffy.
Beat in the molasses, egg and fresh ginger.
Combine the flours, ground ginger, baking soda, salt, nutmeg and
cloves; gradually add to creamed mixture and mix well. Stir in
crystallized ginger. Cover and refrigerate for 1 hour or until easy
to handle.
In a small bowl, combine sugar and cinnamon. Shape dough into 1-in.

2 of 2

Triple-Ginger Gingersnaps (continued)

Directions (continued)

balls; roll in sugar mixture. Place 3 in. apart on parchment
paper-lined baking sheets. Bake at 350° for 10-12 minutes or
until set. Cool for 2 minutes before removing from pans to wire
racks. Store in an airtight container. Yield: 4 dozen.

Nutrition Facts: 1 cookie equals 70 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 86 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.