Ginger Brown Sugar Crisps
Delight your taste buds with the warm, spiced charm of Ginger Brown Sugar Crisps, a perfectly chewy yet addictively crisp cookie that marries sweet and spicy flavors in every bite. These cookies boast a rich caramel depth from light brown sugar, a zingy kick of fresh grated ginger, and cozy hints of cinnamon and ground ginger, making them a perfect treat for any season. With just 15 minutes of prep time and a quick bake, they’re an easy yet impressive addition to your dessert repertoire. Serve them as an afternoon pick-me-up with tea or as a sweet finish to your holiday gatherings. Soft in the center with irresistibly crisp edges, these Ginger Brown Sugar Crisps are a delightful way to elevate your cookie game while filling your kitchen with their deliciously spiced aroma!
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Ingredients
- 115 grams unsalted butter
- 150 grams light brown sugar
- 50 grams granulated sugar
- 1 tablespoon fresh ginger (grated)
- 1 teaspoon vanilla extract
- 1 large egg
- 150 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
Directions
Step 1
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, beat the unsalted butter, light brown sugar, and granulated sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Step 3
Add the grated fresh ginger, vanilla extract, and the egg to the butter-sugar mixture. Beat until well combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground ginger.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Step 6
Using a teaspoon or small cookie scoop, drop small balls of dough onto the prepared baking sheets, leaving about 5 cm (2 inches) of space between each cookie to allow for spreading.
Step 7
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and crisp.
Step 8
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Once cooled, store the Ginger Brown Sugar Crisps in an airtight container at room temperature for up to 1 week.
Nutrition Facts
| Serving size | (540.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2265.2 |
| Total Fat 108.0g | 0% |
| Saturated Fat 59.8g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 474.2mg | 0% |
| Sodium 1387.0mg | 0% |
| Total Carbohydrate 320.0g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 201.3g | |
| Protein 23.3g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 194.5mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 482.9mg | 0% |
Source of Calories