Ingredients for Ginger Brown Sugar Crisps
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon ground ginger
- 1/2 cup finely chopped crystallized ginger
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How to Make Ginger Brown Sugar Crisps
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup packed light brown sugar using an electric mixer until light and fluffy (about 3-5 minutes).
- Beat in 1 large egg yolk, 1 teaspoon vanilla extract, and 1 tablespoon ground ginger until well combined.
- Stir in 1/2 cup finely chopped crystallized ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Drop by rounded teaspoonfuls onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Bake in the middle of the oven for 13-15 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
213g
Fat
148g
Carbs
30g
