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Ginger Crisps

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  • 1 c Unsalted Butter; At Room Temperature
  • 1 c Light Brown Sugar; Packed
  • 1 lg Egg Yolk
  • 1 ts Vanilla Extract
  • 1/2 c Crystallized Ginger; Finely Chopped
  • 1/4 ts Ground Ginger
  • 1/4 ts Ground Nutmeg
  • 1 1/2 c All-Purpose Flour
  • 1 ts Baking Powder
  • 5 1/2 ts Salt


Cream the butter and brown sugar together with a an electric mixer until light and fluffy. Beat in the egg yolk, vanilla, crystallized ginger and ground cinnamon and nutmeg. In a separate bowl, sift flour, baking powder and salt together and stir into butter mixture well combined.
Drop the batter in teaspoon size quantities three inches apart onto a ungreased cookie sheets and bake in the center of a preheated 350 oven. for 10-12 minutes or until crisps are lightly golden. Let crisps cool briefly on sheets and then carefully transfer with a metal spatula to racks and let them cool completely. Store up to 3 days at room temperature or one month in the freezer
Recipe by: Cooking Right CR 9697
Posted to MC-Recipe Digest by Sue <> on May 01, 1998