Crispy Spiced Ginger Cookies |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 3 |
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Food and Wine Magazine got the recipe for these crisp, spicy cookies from pastry chef Elissa Narrow. The cookies can be stored in an airtight container for up to 3 days. Ingredients:
2 1/4 cups all-purpose flour |
2 teaspoons baking soda |
2 teaspoons ground ginger |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground allspice |
1/4 teaspoon fresh ground white pepper |
1 cup unsalted butter, softened |
1/4 cup granulated sugar |
1/4 cup light brown sugar |
1 large egg |
1/3 cup honey |
1 cup turbinado sugar (any coarse sugar will do) |
Directions:
1. In a medium bowl, whisk the flour with the baking soda, ginger, cinnamon, salt, allspice and white pepper.
2. In a large bowl, using an electric mixer, beat the butter until creamy.
3. Add the granulated sugar and the light brown sugar and beat at medium-high speed until light and fluffy, about 2 minutes.
4. Beat in the egg and honey.
5. Beat in the dry ingredients at low speed until combined.
6. Transfer the dough to a sheet of plastic wrap, flatten into a disk and refrigerate until firm, about 30 minutes.
7. Preheat the oven to 350°. Line 3 baking sheets with parchment paper.
8. Spread the turbinado sugar on a plate.
9. Roll the dough into 1-inch balls and roll generously in the turbinado sugar. Transfer to the baking sheets, about 1 1/2 inches apart.
10. Using a flat-bottomed glass, press each cookie to a 1 1/2-inch round.
11. Working with one baking sheet at a time, bake the cookies for 15 to 16 minutes, until they are deeply golden and the tops are cracked.
12. Cool the baking sheets on wire racks.
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