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Ginger Crisps

Cool.Cook's picture
Ingredients
  Vegetable oil 2 Tablespoon (Preferably Canola Oil)
  Butter 2 Tablespoon, softened
  Packed brown sugar 1 Cup (16 tbs)
  Egg 1 Large
  Grated lemon rind 2 Teaspoon
  All purpose white flour 1 1⁄4 Cup (20 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Ground ginger 2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Baking powder 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 1 Tablespoon (For Sprinkling)
Directions

Preheat oven to 350 degrees F.
Prepare baking sheets by lining them with parchment or lightly spraying with nonstick cooking spray.
In a large bowl cream oil, butter, sugar, egg and lemon rind with an electric mixer until smooth.
In a medium-sized bowl, sift together flour, cornstarch, ginger, cinnamon, baking powder, baking soda and salt.
Stir into the creamed mixture just until combined.
Divide dough into 2 portions.
On a floured surface, roll out each portion to a thickness of slightly more than 1/16 inch.
If desired, sprinkle with the sugar, lightly pressing it in with the rolling pin.
Cut out shapes with a cookie cutter and place 1/4 inch apart on the prepared baking sheets.
Bake one sheet at a time for 10 to 12 minutes, or until lightly colored.
Let cool 2 minutes, then remove cookies to a rack to cool.

Recipe Summary

Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Ginger

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