Cream the Butter and Brown Sugar in a large mixer bowl. Beat in the Molasses and the Egg.
In a separate large bowl, sift the Flour, Ground Ginger, Baking Soda and Salt together.
Stir into the Butter Mixture until blended. Add the Fresh and Crystallized Gingers and stir until well mixed.
Refrigerate the dough, covered, at least 2 hours or overnight.
Preheat the oven to 350 degrees.
Shape the dough into 3/4" balls. Dip the tops in course sugar mixed with finely chopped crystallized ginger and place about 2" apart on cookie sheets that have been greased or covered with parchment paper.
Bake until browned, about 10 minutes.
Remove cookies to wire rack to cool completely.
Makes 5-7 dozen cookies.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (23g)|
|Recipe Makes: 70 Servings|
|Calories from Fat: 65 (56%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 19.2mg||6 %|
|Sodium 41.4mg||1 %|
|Potassium 29.2mg||1 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 13.7g|
|Protein 0.1g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 117
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