Ginger Crisps

Ginger Crisps

3 Reviews
From the EatingWell Kitchen

Gingery flavor and a subtle lemon note make these crisp cookies perfect with tea. They also make great ‘‘dunking'' cookies.

Ingredients 36 servings

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Original recipe yields 36 servings
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  • 2 tablespoons canola oil
  • 2 tablespoons butter, softened
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 2 teaspoons freshly grated lemon zest
  • 1¼ cups all-purpose flour
  • ¼ cup cornstarch
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon sugar for sprinkling, (optional)


  • Active

  • Ready In

  1. Preheat oven to 350°F. Line baking sheets with parchment or coat with cooking spray.
  2. Cream oil, butter, sugar, egg and lemon zest in a large bowl with an electric mixer until smooth. Sift together flour, cornstarch, ginger, cinnamon, baking powder, baking soda and salt in a medium bowl. Stir the dry ingredients into the wet ingredients just until combined.
  3. Divide dough into 2 portions. Roll out each portion on a floured surface to a thickness of slightly more than 1/16 inch. Sprinkle with the sugar (if desired), lightly pressing it in with the rolling pin. Cut out shapes with a cookie cutter and place ¼ inch apart on the prepared baking sheets. Bake one sheet at a time until lightly colored, 10 to 12 minutes. Let cool 2 minutes, then remove cookies to a rack to cool.
  • Make Ahead Tip: Store in an airtight container for up to 1 week.

Nutrition information

  • Per serving: 58 calories; 2 g fat(1 g sat); 0 g fiber; 10 g carbohydrates; 1 g protein; 13 mcg folate; 7 mg cholesterol; 6 g sugars; 28 IU vitamin A; 0 mg vitamin C; 10 mg calcium; 0 mg iron; 53 mg sodium; 17 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate, ½ fat

Reviews 3

December 18, 2011
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By: EatingWell User
Super but too gingery/spicy great easy, simple, not a big shopping list recipe. Turned out great but I'll cut the Ginger in half next time. A keeper! I didn't do cookie cutters, I dropped by teaspoonfuls and got about 66 mini cookies. Pros: Not too sweet, yummy, easy Cons: too gingery and spicy
November 07, 2011
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By: EatingWell User
fantastic cookies I do two things differently: 1 add a tsp of vanilla. 2 Wrap in parchment paper and roll the cookie dough into a log. Twist the ends the paper. Place into the freezer. then whenever you need/want cookies - pull the dough out of the freezer. slice, sprinkle with sugar and bake. Pros: Flavour these cookies taste amazing Cons: Flavour these cookies taste amazing, so you'll eat them all at once.
June 21, 2010
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By: suzieq.goulet
This recipe is AMAZING! I don't recommend using shaped (animal or otherwise) cookie cutters though because all my animals ended up looking obese :)
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