Ginger Crisps

I am a lover of crispy, crunchy cookies…and also spice!  These zesty ginger cookies are one of my favorite and they are the perfect accompaniment for a steamy cup of coffee, tea, or cocoa!

Ginger Crisps

Ingredients

1 ¾ cups all-purpose flour

1 tablespoon ground ginger

1 tablespoon ground cinnamon

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

¼ teaspoon ground cloves

6 tablespoons butter, softened

¾ cup light brown sugar, packed

1/3 cup mild molasses

1 large egg yolk

1 teaspoon vanilla extract

   Turbinado sugar, for sprinkling 

Directions

Whisk together flour, cinnamon, ginger, baking powder, baking soda, salt, and cloves.  Beat butter and sugar in a large bowl with a mixer until light and fluffy.  Beat in molasses, egg yolk, and vanilla.  With mixer on low, beat in dry ingredients until dough is just combined and still crumbly.  Use spatula to meld dough together.

Cut six 14-inch sheets of waxed paper.  On each of three of the sheets, place 1/3 of the dough.  Lightly press down on top with another sheet of waxed paper .  With a rolling pin, roll out dough as thin as possible, about 1/16 inch thick (this is the key to very crispy cookies).  Gently peel back the top layer of waxed paper and replace it loosely.  Transfer rolled dough in waxed paper to a cookie sheet and freeze for 30 minutes.  Repeat with the remaining 2 portions.

Preheat oven to 325˚F and line baking sheets with parchment paper.  Remove one sheet of dough from freezer; peel off top sheet of paper.  Using a 2-3 inch round cookie cutter, cut out rounds and place on baking sheet.  Sprinkle with turbinado sugar. Gather dough scraps and refrigerate. Bake 10-12 minutes or until crisp.  Cut and bake remaining dough.  When all scraps are gathered, roll between waxed paper and repeat.

Ginger Crisps, packaged for exchange

Slightly modified from: Ginger Wafer Crisps