Brown Sugar Ginger Crisps
Yield
4 dozenPrep
15 minCook
24 minReady
45 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
unsalted, room temp |
|
| 1 | cup |
brown sugar, light
firmly packed |
*
|
| 1 | large |
egg yolks
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
ginger
ground |
|
| ½ | cup |
crystallized ginger (candied)
finely chopped |
*
|
| 1 ½ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking powder
double-acting |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
unsalted, room temp |
|
| 237 | ml |
brown sugar, light
firmly packed |
*
|
| 1 | large |
egg yolks
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
ginger
ground |
|
| 118 | ml |
crystallized ginger (candied)
finely chopped |
*
|
| 355 | ml |
all-purpose flour
|
|
| 3.8 | ml |
baking powder
double-acting |
|
| 2.5 | ml |
salt
|
|
Directions
In bowl, cream together the butter and the brown sugar and beat in the egg yolk, the vanilla, the crystallized ginger, and the ground ginger.
Into the bowl, sift together the flour, the baking powder, and the salt and combine the batter well.
Drop teaspoons of the batter about 3 inches apart onto ungreased baking sheets and bake the cookies in batches in the middle of a preheated 350℉ (180℃) F oven for 10 to 12 minutes, or until they are just golden.
Let the cookies cool on the sheets for 5 minutes, transfer them carefully with a metal spatula to racks, and let them cool completely.
