Prep 40 mins
Cook 10 mins
Posting this as a candidate for my Christmas cookie trays. You can omit the chopped crystallized ginger and increase the ground ginger to 1 1/2 teaspoons, if desired. I have not yet tried these but would welcome feedback if you get to them before I do. Preparation includes 20 minutes freezing time.
- 2⁄3 cup packed dark brown sugar
- 1⁄3 cup butter or 1⁄3 cup margarine, softened
- 1⁄4 cup molasses
- 1 large egg white
- 1 tablespoon crystallized ginger, finely chopped
- 1 1⁄3 cups all-purpose flour
- 3⁄4 cup toasted wheat germ
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- cooking spray
- 2 tablespoons granulated sugar
- Beat brown sugar and butter at medium speed of a mixer until light and fluffy. Add molasses and egg white and continue beating. Stir in crystallized ginger.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking soda, ground ginger, and cinnamon. Stir into molasses mixture. Cover bowl and freeze 20 minutes.
- Preheat oven to 350°.
- Lightly coat hands with cooking spray. Shape the dough into 30 balls, about 1 tablespoon each. Roll the balls in the granulated sugar. Place the balls 2 inches apart on baking sheets coated with cooking spray.
- Bake for 10 minutes. Cool cookies on pans for 3 minutes. Remove from pans, and cool the cookies completely on wire racks.
I made a few small changes to this recipe. I used dried ginger as I had no crystallised and I substituted Golden Syrup (the Australian one) as we don't use molasses often here in Oz. They still came out seriously yummy - good enough to give away as gifts for Xmas - and they recieved the seal of approval from my 13 year old son!
I decided to try these out as part of my Christmas cookie recipes this year. I've never sprayed cooking spray on my hands before so that was a new one. The cookies bake up plump and sparkly with the sugar on top. Some of them spread a little bit at the base. I'm not sure why because not all of them did. They're perfect when they're still a little warm out of the oven. I made it with just dry ginger since I don't really like crystalized ginger and didn't want my cookies to be "prickly" the way some gingersnaps can be. These are soft cookies when they come out of the oven and even though they might look a little overcooked after 10 min, they may actually be just right they can get a little dark on the bottom.