Fresh-Ginger Cookies

Photo by David Prince
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  • Makes 5 dozen cookies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 47 calories
    • Fat 1 g
    • Sat Fat 1 g
    • Cholesterol 9 mg
    • Sodium 24 mg
    • Protein 1 mg
    • Carbohydrate 9 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 3 mg


  1. Check 2 1/2cups all-purpose flour
  2. Check 1/2teaspoon baking soda
  3. Check 1/2teaspoon ground ginger
  4. Check 1/4teaspoon salt
  5. Check 1/4cup unsalted butter, softened
  6. Check 1 1/4cups sugar
  7. Check 2 large eggs
  8. Check 2tablespoons dark corn syrup
  9. Check 3tablespoons grated peeled fresh ginger
  10. Check 1teaspoon ground cinnamon


  1. Heat oven to 350° F. In a medium bowl, combine the flour, baking soda, ground ginger, and salt; set aside.
  2. In the bowl of an electric mixer, cream the butter and 1 cup of the sugar on medium speed until smooth. Add the eggs, corn syrup, and grated ginger and mix until well combined. Blend in the flour mixture, cover, and refrigerate until slightly stiff (the dough will be easier to handle).
  3. In a small bowl, combine the cinnamon and the remaining sugar. Form the dough into 1/2-inch balls and roll each in the cinnamon sugar. Place 2 inches apart on greased cookie sheets and bake 10 to 12 minutes or until lightly browned. Cool on a wire rack.