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Recipe Summary

prep:
20 mins
chill:
1 hr
bake:
12 mins at 350°
Yield:
4 dozen cookies
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Ingredients

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Directions

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  • In large bowl, beat together butter, sugar and molasses on medium speed until blended. Beat in egg until blended, scraping down side of bowl.

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  • Sift together flour, baking soda, salt, ground ginger, cinnamon and white pepper into clean bowl. Add to butter mixture; beat on low speed until blended. Stir in crystallized ginger. Cover; refrigerate 1 hour.

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  • Heat oven to 350°F. Lightly coat 2 large baking sheets with nonstick cooking spray.

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  • Place confectioners sugar in small bowl. Dust hands lightly with flour. Roll pieces of dough into 1-inch balls, using about 2 teaspoons per ball. Roll dough in confectioners sugar to completely coat. Transfer to prepared baking sheets, spacing at least 2 inches apart.

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  • Bake in 350°F oven for 12 minutes or until cookies have expanded and flattened; the tops will be covered with cracks. Let cookies cool on baking sheets on wire rack 2 minutes. Transfer cookies directly to racks; let cool completely. Cookies can be stored in airtight container at room temperature for up to 1 week.

Nutrition Facts

66 calories; total fat 2g; saturated fat 1g; cholesterol 10mg; sodium 35mg; carbohydrates 11g; fiberg; protein 1g.

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