Ginger Cookies

Originally appearing in our March/April 1993 issue, these gingersnap cookies created by Elizabeth Graubard of Palm Harbor, Florida, have stood the test of time. We swapped flavorful butter for the original's margarine and still love the snappy flavor and crisp texture.

Yield: 52 cookies (serving size: 1 cookie)

Ingredients

• 6  tablespoons  butter, softened
• 2/3  cup  plus 3 tablespoons sugar, divided
• 1/4  cup  molasses
• 1  large egg
• 2  cups  all-purpose flour (about 9 ounces)
• 2  teaspoons  baking soda
• 1  teaspoon  ground ginger
• 1  teaspoon  ground cinnamon
• 1/2  teaspoon  ground mace
• Cooking spray

Preparation

Place butter in a large bowl; beat with a mixer at medium speed until fluffy. Gradually add 2/3 cup sugar, beating at medium speed until light and well blended. Add molasses and egg; beat well.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (through mace), stirring with a whisk. Gradually add flour mixture to butter mixture, stirring until well blended. Divide dough in half. Wrap each portion in plastic wrap, and freeze for 30 minutes.

Preheat oven to 350°.

Shape each portion of dough into 26 (1-inch) balls. Roll balls in remaining 3 tablespoons sugar, and place 2 inches apart on baking sheets coated with cooking spray. Flatten cookies with the bottom of a glass to 1/2-inch thickness. Bake at 350° for 12 minutes or until lightly browned. Remove from pans, and cool completely on wire racks.

Nutritional Information

Calories:

48 (28% from fat)

Fat:

1.5g (sat 0.9g,mono 0.4g,poly 0.1g)

Protein:

0.6g

Carbohydrate:

8.2g

Fiber:

0.2g

Cholesterol:

8mg

Iron:

0.3mg

Sodium:

60mg

Calcium:

6mg