Monday, October 24, 2011

Scrumptious Sugar-Crusted Ginger Cookies

Refrigerator cookies are so handy and convenient.  The dough can be made ahead of time, and then just sliced and baked when you need freshly-made homemade cookies... for after school treats, for luncheons, or for when dear friends drop by for cofee.

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
  1. Preheat your oven to 350°F.
  2. Beat first 5 ingredients in a large bowl with mixer until well-blended.
  3. Mix remaining ingredients, except white sugar in a different bowl and gradually add to the pudding mixture, beating just until blended.
  4. Divide the dough in half. 
  5. Roll each half into a 10-inch long log.
  6. Encase in plastic wrap and refrigerate at least one hour, until firm.
  7. When firm, unwrap the logs and roll them in the white sugar.
  8. 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.
  9. Bake 11 to 13 minutes, until lightly browned.
  10. 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.


  1. This sounds fantastic! I am such a huge fan of ginger. I wonder if fresh grated ginger would be nice, or perhaps not sweet enough?

  2. I wish I could say more than yum but YUMMMMM!

  3. I love all of your recipes! Will definitely save this link!

  4. I tried these this week and they were a big hit with the whole family. Thanks so much for sharing.


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