Ginger Pennies Rose Levy Beranbaum

Delight your taste buds with Ginger Pennies, a classic creation by renowned baker Rose Levy Beranbaum. These wafer-thin, crisp ginger cookies combine the warmth of ground ginger with the brightness of freshly grated ginger for a double dose of spice. A touch of light corn syrup ensures a perfectly chewy center, while the delicate buttery base melts in your mouth. Rolled into slender logs and sliced into paper-thin rounds, these cookies bake quickly, making them an ideal treat for busy bakers. Perfect for serving with an afternoon tea or gifting during the holidays, these Ginger Pennies are a true testament to elegant simplicity. Bake a batch of these aromatic cookies to fill your home with the irresistible scent of ginger and discover your new go-to recipe for spiced indulgence.

Nutriscore Rating: 31/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 36

Ingredients

• 113 grams Unsalted butter
• 100 grams Granulated sugar
• 2 tablespoons Light corn syrup
• 150 grams All-purpose flour
• 2 teaspoons Ground ginger
• 1 teaspoon Baking soda
• 0.25 teaspoons Salt
• 1 teaspoon Fresh ginger, grated

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a medium-sized bowl, sift together the all-purpose flour, ground ginger, baking soda, and salt. Set aside.

Step 3

Using a stand mixer or a hand mixer, cream the unsalted butter and granulated sugar together on medium speed until light and fluffy, approximately 2-3 minutes.

Step 4

Add the light corn syrup and fresh grated ginger to the butter mixture, and beat until combined.

Step 5

Gradually add the dry ingredients to the wet ingredients in thirds, mixing on low speed until the dough just comes together. Do not overmix.

Step 6

Divide the dough into 4 smaller portions and roll each into a log about 1/2 inch in diameter. Wrap each log tightly in plastic wrap and place in the refrigerator for 1-2 hours, or until firm.

Step 7

Once the dough is firm, remove it from the fridge and slice the logs into thin rounds about 1/8 inch thick. Place the rounds on the prepared baking sheets, leaving about 1 inch of space between cookies to allow for spreading.

Step 8

Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are a deep golden brown. Rotate the baking sheets halfway through for even baking.

Step 9

Remove the baking sheets from the oven and allow the cookies to cool on the sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

Step 10

Store the cookies in an airtight container at room temperature for up to one week.

Nutrition Facts

Serving size	(413.2g)

Amount per serving	% Daily Value*
Calories	1871.7

Total Fat 98.6g	0%
Saturated Fat 56.7g	0%
Polyunsaturated Fat g
Cholesterol 250.2mg	0%
Sodium 1875.2mg	0%
Total Carbohydrate 245.3g	0%
Dietary Fiber 4.5g	0%
Total Sugars 128.7g
Protein 16.5g	0%

Vitamin D 0IU	0%
Calcium 48.7mg	0%
Iron 7.2mg	0%
Potassium 203.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 3.4%

Carbs: 50.7%