1/3 cup butter (5 1/3 T)
2/3 cup low-fat cream cheese
1 1/2 cup brown sugar
1 egg yolk
1/3 cup black strap molasses
1 1/2 cup all-purpose flour
3/4 cup whole wheat flour
1/2 t ground ginger
1 1/2 t baking soda
1/4 t salt
2 T peel and minced fresh ginger root
1/2 cup minced crystallized ginger
Preheat oven to 350 greased cookie sheet or use parchment paper
In a large mixing bowl, cream butter, cream cheese and brown sugar on low speed. Add egg yolk and molasses and mix on low until just combined.
In a large bowl, combine dry ingredients. Add to butter mixture and mix on low for 10-20 seconds. Add fresh ginger and crystallized ginger. Mix briefly by hand. Portion heaping teaspoonfuls (or use a 3/4 oz scoop) onto baking sheet about 1 1/2 inches apart. Bake for 7 minutes… then rotate for an additional 2 minutes. Slightly browned. very soft inside… let sit on cookie sheet for about 5 minutes before transferring to a rack.