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Triple-Ginger Gingersnaps

 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 molasses, egg and fresh ginger.
  • Combine flours, ground ginger, baking soda, salt, nutmeg and cloves;
  • gradually add to creamed mixture and mix well. Stir in crystallized
  • ginger. Cover and refrigerate 1 hour or until easy to handle.
  • Preheat oven to 350°. In a small bowl, combine sugar and
  • cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place

2 of 2

Triple-Ginger Gingersnaps (continued)

Directions (continued)

  • 3 in. apart on parchment paper-lined baking sheets.
  • Bake 10-12 minutes or until set. Cool 2 minutes before removing from
  • pans to wire racks. Store in an airtight container. Yield: 4 dozen.
Nutritional 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. Diabetic Exchanges: 1/2 starch, 1/2 fat.