Ginger Crispy Cookies Recipe

From Dorothy McNett's Recipe Book.

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Ginger Crispy Cookies

From Dorothy McNett's recipes at Make these and eat just the way they are, or serve with fruits, especially strawberry sherbet or sorbet!

3/4 cup unsalted butter, softened
1 cup raw sugar
1 egg
1/4 cup honey or blackstrap molasses
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon powdered ginger
1/4 teaspoon sea salt
2 1/2 teaspoons baking soda
2 cups all purpose unbleached flour

Preheat oven to 375 degrees. Line baking sheets with silicone mat or parchment paper. Set aside. In batter bowl cream the soft butter with the sugar to thoroughly mix and then beat in the egg, honey or molasses, spices, salt and baking soda to thoroughly mix. Remove beater and with a spoon or spatula fold in the flour. Using a spoon, drop cookie dough onto baking sheets leaving room between each one to expand as they bake. Bake 12 - 15 minutes or until nicely browned and crisp. Remove to cooling racks.

Recipe created 2015-06-15.

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