The problem with gingersnaps, for me, is the snap. I don't like a hard cookie; I prefer my cookies soft and chewy. I adore the flavor of ginger, though, and so I've always eaten gingersnaps by dunking them into coffee or hot cider. Until I discovered this recipe. It's the softer side of the gingersnap.

What I particularly like about these is that I can eat them guilt-free. With wheat germ and whole wheat flour (which was my change to the original recipe from Cooking Light), they are relatively healthy. Totally acceptable for breakfast, I say.

These are the perfect accompaniment to hot apple cider. And while we're on the topic of hot apple cider, might I recommend you add a bit of butterscotch schnapps to yours? One shot glass per mug. Do it - you'll thank me.

I've also served the ginger crinkles with lemon ice cream, which is a nice complement. And this weekend we're eating them alongside pumpkin ice cream, which we bought from our local ice cream shop. And since it's nearly Thanksgiving and all, let me say how very grateful I am for that ice cream shop.

2/3 cup packed dark brown sugar
1/3 cup stick margarine or butter, softened
1/4 cup molasses
1 large egg white
1 tablespoon chopped crystallized ginger
1 1/3 cups whole wheat flour
3/4 cup toasted wheat germ
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Cooking spray
2 tablespoons granulated sugar

(You can omit the chopped crystallized ginger and increase the ground ginger to 1 1/2 teaspoons.)

Beat brown sugar and margarine at medium speed of a mixer until light and fluffy. Add molasses and egg white; beat well. Stir in crystallized ginger. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking soda, ground ginger, and cinnamon. Stir into molasses mixture. Cover; freeze 20 minutes.

Preheat oven to 350°.

Lightly coat hands with cooking spray. Shape the dough into 30 balls, about 1 tablespoon each. Roll the balls in the granulated sugar. Place the balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 10 minutes. Cool cookies on pans for 3 minutes. Remove from pans, and cool the cookies completely on wire racks.

Yield: 2 1/2 dozen

(By the way, a great site for recipes, with a focus on desserts, is The Craving Chronicles. I think the photos are as yummy as the food.)