Desserts, Vegetarian, Low Phosphorus, Low Potassium, Low Protein, Low Sodium
Based on 3 dozen servings per recipe.
- 2 cups flour
- 1 tablespoon ginger, ground
- 2 teaspoons fresh ginger, finely grated
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 3/4 cup shortening or unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1/4 cup dark molasses
- 1/2 cup candied ginger, finely chopped
- 1/3 cup cinnamon sugar
- Preheat oven to 350 degrees.
- Sift flour, ginger, baking soda, and cinnamon into mixing bowl.
- Stir mixture to blend evenly.
- Place the shortening into a different mixing bowl and beat until creamy.
- Gradually beat in the granulated sugar.
- Then beat in egg and molasses.
- Sift 1/3 of flour mixture at a time into shortening mixture.
- Stir to blend.
- Mix together until soft dough forms.
- Stir in candied ginger.
- Pinch off small amounts of dough; roll into 1-inch diameter balls.
- Roll each ball in cinnamon sugar and place two inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
- Cool cookies on a wire rack.
- Store cookies in an air-tight container or wrap dough in plastic wrap, freeze, and bake a few at a time later.
About This Recipe
Besides being tasty and crisp these cookies can help with nausea, as ginger is well known to soothe a troubled tummy.