Regency Ginger Crisps
photo by Tinkerbell
- Ready In:
- 24mins
- Ingredients:
- 9
- Yields:
-
36 cookies
- Serves:
- 36
ingredients
- 3⁄4 cup butter, melted
- 1 cup brown sugar
- 1 large egg, beaten (or two medium, just whip with a fork)
- 4 tablespoons molasses (that's 1/4 cup)
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons ground ginger
- 2 1⁄4 cups flour (not sifted)
- 1⁄2 cup white sugar (in a small bowl for later)
directions
- Do not preheat oven yet, dough must chill before baking.
- Melt butter and mix in sugar.
- Let mixture cool.
- Add egg (s).
- Add soda, molasses, salt and ginger.
- Stir thoroughly.
- Add flour and mix inches.
- Chill the dough for at least 1 hour (overnight is even better).
- Once dough has chilled, preheat oven to 375 degrees, rack in middle position.
- Roll dough into walnut-sized balls,.
- Roll dough in white sugar (just dump them in the bowl with the sugar and shake the bowl to gently coat them.).
- Place cookie balls on greased cookie sheets, 12 to a standard sheet.
- Flatten them with a spatula.
- Bake at 375 degrees for 10-12 minutes or until nicely browned.
- Cool on cookie sheets for no more than 1 minute.
- Remove to wire rack to finish cooling. (If you leave these on the cookie sheets for too long, they will stick.
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Reviews
-
OMG! My all-time favorite ginger cookie! And I've made a lot of them. This was the perfect combination of molasses & ginger. A very well-balanced cookie. We got 30 cookies using a 1-1/2 inch cookie scoop. I totally forgot to flatten the cookies before baking the first pan but they came out of the oven perfectly round & 1/2 inch thick all the way across. So I didn't bother with the rest of them either. I used parchment lined cookie sheets instead of greasing them & baked each batch 12 minutes exactly. Thank you so much for sharing this recipe, Queenie! We are addicted! :)
RECIPE SUBMITTED BY
QueenBee49444
Muskegon, Michigan