Ginger cookies are holiday hits. Tuck them into clean, recycled coffee cans wrapped in decorative paper. With a glue gun, add ribbon or trim to cans. —JESSICA FOLLEN WAUNAKEE, WI PREP: 35 MIN. + CHILLING BAKE: 10 MIN./BATCH MAKES: ABOUT 5 DOZEN ²/₃ cup butter, softened
1 cup packed brown sugar
1/₄ cup molasses
1 large egg, room temperature 2 tsp. minced fresh gingerroot 1 cup all-purpose flour ³/₄ cup whole wheat flour
3 tsp. ground ginger
11/2 tsp. baking soda
1/2 tsp. fine sea salt or kosher salt 1/2 tsp. ground nutmeg
1/₄ tsp. ground cloves
3 Tbsp. finely chopped crystallized ginger
1/₄ cup sugar
11/2 tsp. ground cinnamon
1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in molasses, egg and fresh ginger.
2. Combine flours, ground ginger, baking soda, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate until easy to handle, about 1 hour.
3. Preheat oven to 350°. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on parchment-lined baking sheets.
4. Bake until set, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container. 1 COOKIE 54 cal., 2g fat (1g sat. fat), 8mg chol., 65mg sod., 9g carb. (6g sugars, 0 fiber), 1g pro.