These are quite different from the average icebox cookie. They have lots of flavor and the bits of candied/crystallized ginger are a nice surprise. And they are a nice twist to the average ginger cookie too... no molasses... the flavor comes from the butterscotch pudding (I am using a sugar-and-fat-free variety) and the candied or crystallized ginger. A very nice gingery cookie for those who really don't care for molasses.
The basis for this recipe came from the Kraft Canada Fall 2011 isue of What's Cooking. I made only a few minor changes, using half white and half whole wheat flour, and also a bit less candied ginger.
Don't be tempted to substitute applesauce for some of the butter. You will not get the correct texture for icebox dough.
Sugar-Crusted Ginger Cookies
Makes 40 cookies
- 3/4 cup butter, softened
- 3/4 cup brown sugar
- 1 pkg (4-serving size) sugar-and-fat-free butterscotch instant pudding
- 1 egg
- 1 ounce finely chopped candied or crystallized ginger
- 1 cup white flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 Tbs ground ginger
- 1-1/2 tsp ground cinnamon
- 1/4 cup white sugar
- Preheat your oven to 350°F.
- Beat first 5 ingredients in a large bowl with mixer until well-blended.
- Mix remaining ingredients, except white sugar in a different bowl and gradually add to the pudding mixture, beating just until blended.
- Divide the dough in half.
- Roll each half into a 10-inch long log.
- Encase in plastic wrap and refrigerate at least one hour, until firm.
- When firm, unwrap the logs and roll them in the white sugar.
- Cut the dough into 1/2-inch slices and place them 1 inch apart on cookie sheet that has been coated with non-stick spray.
- Bake 11 to 13 minutes, until lightly browned.
- Cool 5 minutes before removing to wire rack.
Per serving of 2 cookies.
Weight Watchers P+ = 4.
Calories 144; Protein 2g; Carbohydrate 19g; Fat7g; Fibre 1g.
Wrap the cookie dough logs in plastic wrap and then refrigerate.
To sugar-coat the log, unwrap it and then sprinkle the sugar over the plastic wrap. Then roll the log in it... easy cleanup.
You can see a few bits of candied ginger in the dough.
Fresh from the oven.
Store baked cookies in an air-tight container for a few days, or freeze.