Sliced Ginger Crisps
- Refrigeration time: 4 hours or overnight
- Baking time: 6 to 8 minutes
Ingredients
Moist Ingredients:
- 4 tablespoons butter, softened (half a stick)
- ⅓ cup dark molasses
Brown Sugar:
- 2 tablespoons packed dark brown sugar
Dry Ingredients:
- 1¼ cups flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
Optional Glaze:
Instructions
-
Cream butter and molasses until light and fluffy.
- Mix in dark brown sugar.
- Add dry ingredients and mix until incorporated.
- Place an 18-inch long sheet of waxed paper on a flat surface.
- Place the dough in the center of the waxed paper.
- Gently roll the dough into a long rectangular log about 2-inches wide and approximately 9-inches in length.
- Wrap the waxed paper around the dough.
- Refrigerate for 4 hours or overnight.
- Preheat oven:
Standard Oven: 375° | Convection Oven: 350°
- Lightly grease cookie sheets. Click here to learn more about how to grease cookie sheets.
- Thinly slice the dough into ⅛-inch pieces, placing on prepared cookie sheets as you slice.
- Cookies should be about 1-inch apart on the cookie sheets.
- Bake for about 6 to 8 minutes, or until golden brown.
- Immediately remove from cookie sheet to a cooling rack.
- Serve as is or apply a thin layer of glaze.
Recipe adapted from Betty Crocker's Cookbook. New York: Golden Press (1980).
Comments
Makes about 4½ dozen crisps.To glaze or not to glaze? If you like to dip your cookies in milk, coffee, or tea then they are better without a glaze. However, if you prefer a sweeter cookie or just want the cookies to look a bit more sophisticated by all means add a glaze!