These Brown Sugar Ginger Crisp Cookies are an all time favorite with my family! Adults and kids alike, love their brown, buttery, crispy edges and soft, chewy centers!
I sort of posted about these cookies previously on this blog (back in May, stuffing them with frozen yogurt) but the truth is, unadulterated...this simple, refined cookie deserves a prominent spot amongst all your holiday baking!
Make them once and they'll become a must have family tradition!
Brown Sugar Ginger Crisp Cookies
Gourmet Magazine 2001
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup packed light brown sugar
1 large egg yolk
1 teaspoon vanilla
1/2 cup finely chopped crystallized ginger (3 oz)
1/4 teaspoon ground ginger
Preheat oven to 350°F.
Sift together flour, baking powder, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in yolk, vanilla, and gingers. Add flour mixture and mix at low speed until just combined.
Drop heaping teaspoons of dough about 3 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden, 13 to 15 minutes (our convection oven, they took 8 minutes.) Cool cookies on sheets on racks 5 minutes, then transfer with a metal spatula to racks to cool completely.