Brown Sugar Ginger Crisps
Buttery, paper-thin ginger cookies with a double hit of crystallized and ground ginger folded into brown sugar dough. Crisp, snappy, and warmly spiced, this recipe yields four dozen from scratch.
YIELD
4 dozenPREP
15 minCOOK
24 minREADY
45 minThese are the kind of cookies that shatter when you bite into them, in the best possible way.
A full cup of butter and light brown sugar create a rich, toffee-like base, and then you hit it twice with ginger: ground for that warm background heat and crystallized for chewy, candied pops of spice in every bite.
Drop them small and give them plenty of room on the sheet because they spread thin and crisp up into lacy, golden rounds.
Four dozen sounds like a lot until you realize how fast they vanish.
Chef Tips
- Chop the crystallized ginger very fine so it distributes evenly through the thin batter.
- Space the drops a full 3 inches apart. These cookies spread significantly as they bake.
- Let them cool on the baking sheet for 5 minutes before transferring. They’re fragile when hot and firm up as they rest.
Ingredients
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.
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