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Ginger Crisps

Your rating: None Average: 4.4 (8 votes)

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



READER'S COMMENT:
"This recipe is AMAZING! I don't recommend using shaped (animal or otherwise) cookie cutters though because all my animals ended up looking obese :) "
Ginger Crisps Recipe

Makes: About 3 dozen cookies

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Total Time:

Ingredients

  • 2 tablespoons canola oil
  • 2 tablespoons butter, softened
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 2 teaspoons freshly grated lemon zest
  • 1 1/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon sugar for sprinkling, (optional)

Preparation

  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 1/4 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.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for up to 1 week.

Nutrition

Per serving: 58 calories; 2 g fat (1 g sat, 1 g mono); 8 mg cholesterol; 10 g carbohydrates; 1 g protein; 0 g fiber; 53 mg sodium; 30 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate, 1/2 fat



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