• 2 Ratings



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

  • 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.

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

  • 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.

  • 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; 2 g total fat; 10 mg cholesterol; 35 mg sodium. 11 g carbohydrates; 1 g protein;


2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0