Prep 15 mins
Cook 13 mins
Unless you have an air-convection oven, don't be tempted to bake two trays in the oven at one time, these have to bake in the middle of the oven. These will become a holiday favorite, they are in my house! These cookies will keep well up to 2 weeks if covered in an air-tight container.
- 1 1⁄2 cups flour
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup butter, softened (no substitutes)
- 1 cup firmly packed light brown sugar
- 1 large egg yolk
- 1 1⁄2 teaspoons vanilla
- 1⁄2 teaspoon ginger powder
- 3⁄4 cup finely chopped crystallized ginger
- Set oven to 350° (oven rack set to middle position).
- Sift together flour, baking powder and salt.
- Beat the butter and brown sugar in a large bowl with an electric mixer at medium until light and fluffy (about 3-4 minutes).
- Beat in yolk, vanilla and ginger powder until well combined.
- Add in the chopped ginger, mix to combine.
- Add in the flour mixture and beat at low speed until just combined.
- Drop by teaspoonfuls (3-inches apart) on an ungreased baking sheet.
- Bake in the middle oven for about 13-15 minutes or until golden brown.
- Cool cookies on sheets for 5 minutes, then remove to racks to cool completely.
Oh my! These are GOOD! I had some crystallized ginger that I needed to use and thought these would be perfect. At first, I thought the ratio of butter to flour was too high but they turned out perfect! They bake up very thin but the edges are crisp and the rest is chewy. They are addictive for sure. Thanks for another great recipe!
Exceptional cookies with a crisp crunchy exterior and a slightly chewie interior laced with little bits of ginger. These are true ginger cookies quite different from gingerbread. Watch the cooking times as the go from perfect to over done in a blink. I'm using two different cooking sheets and on one 13 minutes was perfect while the other it was 11 minutes. Now, the big challenge will be to stay away from them so they make it onto the holiday cookie trays.