Ginger Pennies ( Rose Levy Beranbaum)

Total Time
40mins
Prep 30 mins
Cook 10 mins

From Beranbaum's 'Rose's Christmas Cookies' book, this makes a TON of tiny ginger cookies! Great for holiday parties and open houses. I'd made these as part of a cookie tray for our holiday house tour supporting the historic district in which I live. It takes a while to pipe out all the cookies, but you can get LOTS on one sheet. They last for months in an airtight container - I had mine in plastic zip bags. Times are estimates. Makes at LEAST 25 dozen tiny chip-like cookies.

Ingredients Nutrition

Directions

  1. In a medium bowl, sift together the flour, ginger, cinnamon, cloves, baking soda and salt; Whisk to mix evenly.
  2. Cream together brown sugar, egg, molasses and butter.
  3. On low speed, beat in flour mixture until well blended.
  4. Scrape mixture into freezer bag, close securely, and cut off small corner; Pipe 1/8 teaspoons dots about 1” apart on greased cookie sheet.
  5. Bake at 325F about 5 minutes or until browned.
  6. Cool on sheets 3 minutes, then on rack.
  7. Keep them separate so they do not stick to each other.
  8. Stores in an airtight container several months.

Reviews

(3)
Most Helpful

This is my family's favorite Christmas Cookie. They call me every day to see if I have made them yet. And I have to make at least 3 batches.

Barbara Burnett December 14, 2015

These cookies taste wonderful, like gingerbread but not quite as spicy. I can’t make these so small as 1/8 teaspoon is very difficult to pipe for me so I make them a little less than 1/4 teaspoon – just make them as small as you can. They spread a bit so make sure not to crowd them. I bake them on a silicone sheet (aka Silpat). If you like crispy cookies bake them about six to seven minutes but if you prefer a bit chewier bake them for five to six minutes. As with all cookies you should rotate the pans for even baking.

MarielC January 02, 2008

These are perfect. Nice and crisp. Bake for 4-5 minutes, then let sit on the baking sheet for about a minute before removing to a cooling rack. Otherwise they will curl. If you let them rest a minute they firm up and are easily spatula-ed off the pan and retain their shape.

gmadvm November 06, 2005

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