Crispy Spiced Ginger Cookies Recipe

Name: Crispy Spiced Ginger Cookies
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; 1 teaspoon baking soda; Ground Ginger; 1 teaspoon ground cinnamon; ½ teaspoon salt; Ground Allspice; Fresh Ground White Pepper; Unsalted Butter; 1 cup granulated sugar; ¾ cup packed light brown sugar; 1 large egg; 2 tablespoons honey; ½ cup turbinado sugar

Indulge in the irresistible crunch and warm spice of these Crispy Spiced Ginger Cookies! A Food and Wine Magazine favorite, these cookies, crafted from pastry chef Elissa Narrow's secret recipe, boast a perfect balance of crisp edges and chewy centers. The fragrant blend of ginger, cinnamon, and allspice creates a deliciously addictive treat. Perfect for holiday baking or any time you crave a taste of cozy comfort. Stores in an airtight container for up to 3 days.

Prep Time 30 mins

Cook Time 60 mins

Calories 145.5 kcal

Protein 3g

Rating 0.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Crispy Spiced Ginger Cookies

All Purpose Flour
1 teaspoon baking soda
Ground Ginger
1 teaspoon ground cinnamon
½ teaspoon salt
Ground Allspice
Fresh Ground White Pepper
Unsalted Butter
1 cup granulated sugar
¾ cup packed light brown sugar
1 large egg
2 tablespoons honey
½ cup turbinado sugar

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Crispy Spiced Ginger Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Crispy Spiced Ginger Cookies

Whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon salt, ¼ teaspoon ground allspice, and ⅛ teaspoon white pepper in a medium bowl. Set aside.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter using an electric mixer until light and fluffy.
Gradually add 1 cup granulated sugar and ¾ cup packed light brown sugar, beating at medium-high speed until light and fluffy, about 2 minutes.
Beat in 1 large egg and 2 tablespoons honey until well combined.
Gradually add the dry ingredients to the wet ingredients, beating at low speed just until combined. Be careful not to overmix.
Turn the dough out onto a sheet of plastic wrap, form into a disk, and refrigerate for at least 30 minutes, or until firm.
Preheat oven to 350°F (175°C). Line three baking sheets with parchment paper.
Spread ½ cup turbinado sugar on a plate.
Roll the chilled dough into 1-inch balls and roll each ball generously in the turbinado sugar.
Place the sugared dough balls onto the prepared baking sheets, leaving about 1 ½ inches between each cookie.
Using a flat-bottomed glass (approximately 1 ½ inches in diameter), gently press down on each dough ball to flatten into a 1 ½-inch round.
Bake for 15-16 minutes, or until the edges are deeply golden brown and the tops are cracked. Rotate baking sheets halfway through for even baking.
Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.