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Triple Ginger Cookies

TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch + cooling YIELD: about 2-1/2 dozen.
My dad loved ginger cookies. I tinkered with the recipe my grandma handed down by using fresh, ground and crystallized ginger for more pizazz. —Trisha Kruse, Eagle, Idaho

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 3 tablespoons molasses
  • 1/2 teaspoon grated fresh gingerroot
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • ICING:
  • 1/2 cup confectioners' sugar
  • 2 to 3 teaspoons water
  • 1/4 cup finely chopped crystallized ginger

Directions

  • 1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg, molasses and fresh ginger. In another bowl, whisk flour, baking powder, ground ginger, salt and baking soda; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to handle.
  • 2. Shape dough by tablespoonfuls into balls; place 1 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass. Bake until cookies are set and edges begin to brown, 12-14 minutes. Remove from pans to wire racks to cool completely.
  • 3. For icing, in a small bowl, mix confectioners' sugar and enough water to reach desired consistency. Drizzle over cookies; sprinkle with crystallized ginger.

Nutrition Facts

1 cookie: 97 calories, 3g fat (2g saturated fat), 15mg cholesterol, 64mg sodium, 16g carbohydrate (7g sugars, 0 fiber), 1g protein.

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