Crispy Brown Sugar Ginger Cookies
Crispy brown sugar cookies flavored with bits of crystallized ginger.
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed light brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup finely chopped crystallized ginger
1 teaspoon freshly grated ginger
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
- With a stand-up or hand-held mixer cream the butter and the brown sugar until light and fluffy. Beat in the egg yolk, the vanilla, the crystallized ginger and the fresh ginger. In a separate bowl sift together the flour, baking powder, and salt and then fold into the batter thoroughly.
- Drop small teaspoons of the batter about 3-inches apart onto ungreased baking sheets and bake the cookies in batches in the middle of a preheated 350°F (175°C) oven for 10 to 12 minutes, or until they are golden.
- Let the cookies cool for 3 minutes on the sheet pan, then transfer them carefully with a metal spatula to racks, then let them cool completely.
Makes 4 dozen cookies.
Recipe provided courtesy of The Sugar Association, Inc.