Zutaten für Ginger Brown Sugar Cookies
- ¾ cup packed light brown sugar
- 1 cup (2 sticks) softened unsalted butter
- 1 teaspoon vanilla extract
- 1 large egg
- All Purpose Flour
- 1 teaspoon baking soda
- Ground Ginger
- Crystallized Ginger
- Granulated sugar, for dipping glass (amount as needed)
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Zubereitung von Ginger Brown Sugar Cookies
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter and ¾ cup packed light brown sugar using an electric mixer on medium speed until light and fluffy.
- Beat in 1 large egg and 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and 2 tablespoons ground ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll rounded teaspoonfuls of dough into 1-inch balls.
- Place the balls about 2 inches apart on ungreased baking sheets.
- Lightly grease the bottom of a glass and dip it in granulated sugar. Gently flatten each cookie to ½-inch thickness using the sugared glass.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Remove cookies from baking sheets and transfer them to a wire rack to cool completely.
- Optional: Once cooled, dip half of each cookie in a thin vanilla glaze or melted white chocolate and let stand on waxed paper until the coating sets.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
26g
Fat
12g
Carbs
4g
