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Ginger Nut Cookies

  • Yield: 36 1x


  • 2/3 cup light brown sugar (firmly packed)
  • 1 cup white sugar
  • 6 tbs butter (softened)
  • 2 tsp vanilla
  • 2 large eggs
  • 1 1/4 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground ginger
  • 3/4 cup crystallized ginger (chopped)
  • 1/2 cup pecans (coarsely chopped)


  1. Preheat oven to 350 degrees.
  2. Grease two baking sheets with vegetable oil spray or apply silpat baking sheets.
  3. In a large mixing bowl, using an electric mixer on medium, cream sugars and butter until fluffy, about 3 minutes.
  4. Add vanilla and beat thoroughly.
  5. Add eggs, one at a time, beating after each addition.
  6. In a medium bowl, sift together flour, baking soda, ground ginger, and salt.
  7. Gradually add to butter mixture, beating after each addition until well mixed.
  8. Add ginger and pecans, stirring only to combine.
  9. Using a small scoop or teaspoon, drop mounds of batter 2 inches apart on baking sheets.
  10. Bake for 10-13 minutes, or until lightly browned.
  11. Put baking sheets on cooling racks and let cookies cool for 3-5 minutes remove cookies from baking sheets and let cool completely on cooling racks.


Source: Low-fat & Luscious

  • Category: Dessert


  • Serving Size: 1 cookie
  • Calories: 74
  • Fat: 3.22 g
  • Carbohydrates: 10.72 g
  • Protein: 079 g
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