Ginger Brown Sugar Crisps
Delight your taste buds with the warm, spiced charm of Ginger Brown Sugar Crisps, a perfectly chewy yet addictively crisp cookie that marries sweet and spicy flavors in every bite. These cookies boast a rich caramel depth from light brown sugar, a zingy kick of fresh grated ginger, and cozy hints of cinnamon and ground ginger, making them a perfect treat for any season. With just 15 minutes of prep time and a quick bake, they’re an easy yet impressive addition to your dessert repertoire. Serve them as an afternoon pick-me-up with tea or as a sweet finish to your holiday gatherings. Soft in the center with irresistibly crisp edges, these Ginger Brown Sugar Crisps are a delightful way to elevate your cookie game while filling your kitchen with their deliciously spiced aroma!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams light brown sugar
- 50 grams granulated sugar
- 1 tablespoon fresh ginger (grated)
- 1 teaspoon vanilla extract
- 1 large egg
- 150 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter, light brown sugar, and granulated sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the grated fresh ginger, vanilla extract, and the egg to the butter-sugar mixture. Beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground ginger.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Using a teaspoon or small cookie scoop, drop small balls of dough onto the prepared baking sheets, leaving about 5 cm (2 inches) of space between each cookie to allow for spreading.
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and crisp.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, store the Ginger Brown Sugar Crisps in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1387 mg | 60% | |
| Total Carbohydrate | 320.0 g | 116% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 201.3 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 194 mg | 15% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 483 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
