Old-Fashioned Ginger Cookies
3
Points® value
Total Time
40 min
Prep
30 min
Cook
10 min
Serves
36
Difficulty
Easy
For these easy ginger cookies, which feature both grated fresh ginger and ground ginger, you can use either light or dark molasses, but not blackstrap. Don't know the difference? Light molasses comes from the first boiling of the sugar syrup and has a mild flavor and is light colored. Dark molasses comes from the second boiling and is thicker, darker, and not as sweet. It's usually used for gingerbread, ginger cookies, and Indian pudding. Choose between the two of them depending on how sweet you want your cookies to be. Blackstrap molasses comes from the third boiling; it is very dark, very thick, and somewhat bitter.
Ingredients
Whole wheat pastry flour
2 cup(s)
Baking soda
1 tsp(s)
Ground cinnamon
1 tsp(s)
Ground ginger
1 tsp(s)
Canola oil
¼ cup(s)
Molasses
¼ cup(s), dark variety
Egg
1 large
Ginger root
2 tsp(s), peeled and grated
Sugar
1 cup(s)
Sugar
3 tbsp(s)