1/1 Photo of Regency Ginger Crisps
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.
My Private Note
Units: US | Metric
- 1Do not preheat oven yet, dough must chill before baking.
- 2Melt butter and mix in sugar.
- 3Let mixture cool.
- 4Add egg (s).
- 5Add soda, molasses, salt and ginger.
- 6Stir thoroughly.
- 7Add flour and mix inches.
- 8Chill the dough for at least 1 hour (overnight is even better).
- 9Once dough has chilled, preheat oven to 375 degrees, rack in middle position.
- 10Roll dough into walnut-sized balls,.
- 11Roll dough in white sugar (just dump them in the bowl with the sugar and shake the bowl to gently coat them.).
- 12Place cookie balls on greased cookie sheets, 12 to a standard sheet.
- 13Flatten them with a spatula.
- 14Bake at 375 degrees for 10-12 minutes or until nicely browned.
- 15Cool on cookie sheets for no more than 1 minute.
- 16Remove to wire rack to finish cooling. (If you leave these on the cookie sheets for too long, they will stick.
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Nutritional Facts for Regency Ginger Crisps
Serving Size: 1 (25 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 104.9
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 2.4 g
- Cholesterol 16.0 mg
- Sodium 134.8 mg
- Total Carbohydrate 16.4 g
- Dietary Fiber 0.2 g
- Sugars 9.9 g
- Protein 1.0 g