Ginger Pennies Rose Levy Beranbaum
Delight your taste buds with Ginger Pennies, a classic creation by renowned baker Rose Levy Beranbaum. These wafer-thin, crisp ginger cookies combine the warmth of ground ginger with the brightness of freshly grated ginger for a double dose of spice. A touch of light corn syrup ensures a perfectly chewy center, while the delicate buttery base melts in your mouth. Rolled into slender logs and sliced into paper-thin rounds, these cookies bake quickly, making them an ideal treat for busy bakers. Perfect for serving with an afternoon tea or gifting during the holidays, these Ginger Pennies are a true testament to elegant simplicity. Bake a batch of these aromatic cookies to fill your home with the irresistible scent of ginger and discover your new go-to recipe for spiced indulgence.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 100 grams Granulated sugar
- 2 tablespoons Light corn syrup
- 150 grams All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Fresh ginger, grated
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, sift together the all-purpose flour, ground ginger, baking soda, and salt. Set aside.
Using a stand mixer or a hand mixer, cream the unsalted butter and granulated sugar together on medium speed until light and fluffy, approximately 2-3 minutes.
Add the light corn syrup and fresh grated ginger to the butter mixture, and beat until combined.
Gradually add the dry ingredients to the wet ingredients in thirds, mixing on low speed until the dough just comes together. Do not overmix.
Divide the dough into 4 smaller portions and roll each into a log about 1/2 inch in diameter. Wrap each log tightly in plastic wrap and place in the refrigerator for 1-2 hours, or until firm.
Once the dough is firm, remove it from the fridge and slice the logs into thin rounds about 1/8 inch thick. Place the rounds on the prepared baking sheets, leaving about 1 inch of space between cookies to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are a deep golden brown. Rotate the baking sheets halfway through for even baking.
Remove the baking sheets from the oven and allow the cookies to cool on the sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1875 mg | 82% | |
| Total Carbohydrate | 245.3 g | 89% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 128.7 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 203 mg | 4% | |
*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.
