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 ounces 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.