Crispy Ginger Cookies – Recipe
Baking with ginger puts me in a Christmas festive mood as the sweet aroma of baked goods fills my kitchen, and extends throughout the rest of the house.
My grandson loves plain cookies, so these Crispy Ginger Cookies make him smile and feel special.
You can add a little fun to the baked and cooled cookies, by providing the kids with decorating supplies and letting them use their imagination in decorating their own cookies.
This recipe yields about 4 doz. medium size cookies.
- 3/4 cup butter (1.5 stick), softened
- 1/2 cup white granulated sugar
- 1 large egg, room temperature
- 1/4 cup honey
- 2-1/4 cups all-purpose flour
- 1 tsp. baking soda
- 2 tsp. white vinegar
- 2 tsp. ground ginger
- 1 tsp, ground cinnamon
- 1/4 tsp. ground cloves
- 1/8 tsp. salt
- ½ cup granulated sugar, for dipping cookies
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in egg and honey.
- In a small bowl mix the baking soda with vinegar, it will fizz.
- Add to the egg mixture.
- Combine the flour, ginger, cinnamon, cloves and salt.
- Combine the dry and wet ingredients, and mix to incorporate.
- Sprinkle your work area lightly with flour, and using half of the dough at a time, roll out into ¼ inch thickness. Use your favorite cookie cutter (I used a Gingerbread men shape), and cut out cookies.
- Place ½ cup of granulated sugar on a plate, and dip cut out cookies on both sides into the sugar, then place them 2 inches apart on an ungreased parchment paper lined cookie sheet. They like to spread quite a bit during baking.
- Bake in a preheated oven to 350-degree F for 8-10 minutes.
- Remove from the oven, but leave in a pan for couple of minutes to set a bit more, then using a spatula gently remove cookies onto a cooling rack to cool completely. You can leave them plain, or decorate them at this time and let the icing set well. Store in an airtight container in a cool, dry place.
I made my cookies about 1/8 inch thick, and baked them for only 8 minutes.