Ginger Crisps

4.4 (8)
Ginger Crisps

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

Yield: about 3 dozen cookies
Active Time: 45
Total Time: 75

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

Nutrition Per Serving

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

Nutrition Bonus

Carbohydrate Serving 1/2

Exchanges 1/2 other carbohydrate, 1/2 fat

From EatingWell