These have nothing to do with running, but they are — as of this week — my favorite cookie.  With molasses, three types of ginger and a spicy kick within, these ginger snaps are the perfect follow-up to an icy adventure out on the trails. Merry Christmas everyone

Subtly spicy and downright delicious.

Ingredients

• 3/4 cup butter
• 1 cup brown sugar
• 1 egg
• 1/4 cup molasses
• 2 1/4 cup whole wheat flour
• 2 tsp ground ginger
• 2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp ground cayenne pepper (optional; add more for additional kick)
• 1 1/2 tbsp fresh ginger, grated
• 1/2 cup crystallized ginger, chopped

Directions

• In a mixing bowl, cream together the butter and sugar until smooth. Beat in the egg and molasses.
• In a separate bowl, combine the flour, ground ginger, baking soda, salt, cinnamon and cayenne pepper (if desired); stir into molasses mixture.
• Mix in the fresh and crystallized ginger.
• Shape dough into 1 inch balls and place onto ungreased cookie sheet. Bake for 10 minutes in 350 F (175 C) oven, or until lightly browned. Cool on wire racks.
• Yield: ~3 dozen cookies
• Note: Slightly underbake for softer cookies; otherwise they’ll be traditional, crunchy ginger snaps.

Nutrition Facts

• Serving size: 1 cookie (~20 g)
• Calories: 70
• Total Fat: 3.4 g
• Carbohydrate: 9.0 g
• Protein: 1.0 g