Ginger Cookie Recipe (from our old friend Betty Crocker)

December 8, 2007

My mother signed me up to Betty Crocker’s newsletter and they send me recipe ideas pretty regularly.  If you are in need of some new ideas, you might want to sign up.  While I don’t make every dish (does anyone?), I like getting the creative stimuli from reading the email.  This week was holiday cookies and one of my favorites popped up.

Ginger Crinkles

Craving old-fashioned, chewy and spicy molasses cookies? Try this easy homemade cookie-jar favorite.

Prep Time:40 min

Start to Finish:50 min

Makes:About 3 dozen cookies

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1 cup sugar
3/4 cup butter or margarine, softened
1/4 cup molasses
1 egg
2 cups Gold Medal® all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 tablespoons sugar

1. Heat oven to 375°F. In large bowl, beat 1 cup sugar and the butter with electric mixer on medium speed, or mix with spoon, until soft and fluffy. Beat in molasses and egg. Stir in remaining ingredients except 3 tablespoons sugar until well blended.
2. Place 3 tablespoons sugar in small bowl. Shape dough by tablespoonfuls into balls; roll in sugar. On ungreased cookie sheet, place balls 2 inches apart.
3. Bake 6 to 8 minutes or until golden brown. Remove from cookie sheet to cooling rack.
High Altitude (3500-6500 ft): Decrease baking soda to 1 1/2 teaspoons. Bake 7 to 9 minutes.

Nutrition Information

1 Serving: Calories 100 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 115mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 8g); Protein 0Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 2Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

 
 
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