Regency Ginger Crisps

Total Time
24mins
Prep
12 mins
Cook
12 mins

This recipe comes from the book "Chocolate Chip Cookie Murder" by Joanne Fluke. I read the book while on vacation this summer. I want to send the book to my partner in the Used Media Swap, I am saving the recipe here so I can try it later. If you try this recipe before me, please leave a review & let me know how it tastes. By the way, the book was quite fun to read. Another note: I guessed on the serving sizes & will amend once I use this recipe. It just looks too good not to share. Prep time does not include refrigeration time.

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Ingredients

Nutrition

Directions

  1. Do not preheat oven yet, dough must chill before baking.
  2. Melt butter and mix in sugar.
  3. Let mixture cool.
  4. Add egg (s).
  5. Add soda, molasses, salt and ginger.
  6. Stir thoroughly.
  7. Add flour and mix inches.
  8. Chill the dough for at least 1 hour (overnight is even better).
  9. Once dough has chilled, preheat oven to 375 degrees, rack in middle position.
  10. Roll dough into walnut-sized balls,.
  11. Roll dough in white sugar (just dump them in the bowl with the sugar and shake the bowl to gently coat them.).
  12. Place cookie balls on greased cookie sheets, 12 to a standard sheet.
  13. Flatten them with a spatula.
  14. Bake at 375 degrees for 10-12 minutes or until nicely browned.
  15. Cool on cookie sheets for no more than 1 minute.
  16. Remove to wire rack to finish cooling. (If you leave these on the cookie sheets for too long, they will stick.