Triple-Ginger Cookiedate: October 30, 2012
⅓ cup unsalted butter
⅔ cup low-fat cream cheese
1½ cups brown sugar
1 egg yolk
⅓ cup black strap molasses
1½ cups all-purpose flour
¾ cup whole-wheat flour
½ tsp ground ginger
1½ tsp baking soda
¼ tsp sea salt
2 Tbsp peeled and minced fresh ginger root
½ cup minced crystallized ginger
- Preheat oven to 350F. Lightly coat a baking sheet with canola oil spray.
- In a large mixing bowl, cream butter, cream cheese and sugar on low speed with an electric mixer. Add egg yolk and molasses and mix on low until just combined.
- In a large bowl, combine dry ingredients. Add to butter mixture and mix on low for 10 to 20 seconds. Add fresh ginger and crystallized ginger. Mix briefly by hand. Portion heaping teaspoonfuls (or use a ¾ ounce scoop) onto baking sheet about 1½ inches apart. Bake for 7 minutes. Rotate baking sheet and bake an additional 2 minutes.
Nutrition Information (per serving)
15 g carbohydrates
2 g fat
10 mg cholesterol
1 g protein
68 mg sodium
0 g fiber
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