Ginger Crisp Cookies


Preparation info

  • Difficulty


  • Makes


    dozen cookies, depending on size

Appears in

This is a tiny version of a great spice cookie, spruced up for the holidays with a touch of coarse sugar. They’d be extra special if you sandwiched homemade lemon curd between two of them. They’re chewy, crisp and satisfyingly spicy. Tate and Lyle’s Cane Syrup is ideal for this but regular light corn syrup is also fine. My choice for cinnamon is always Saigon cinnamon available at fine food stores or The Spice House or Penzeys. It’s hot, sweet and lush with flavor, as is their pungent, fragrant ginger powder, both just perfect for this outstanding Ginger Crisp Cookie.


  • ¾ cup unsalted butter, softened
  • 1 tablespoon corn syrup
  • 4 tablespoon molasses
  • 1 cup light brown sugar, firmly packed
  • 1 cup white sugar
  • 1 egg
  • 2⅔ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon powdered ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • teaspoon white pepper

Finishing Touches

  • cups sugar, regular or coarse


Preheat oven to 350°F. Stack two baking sheets together and line the top one with parchment paper.

For the Ginger Cookie Dough, in a small saucepan, melt the butter and stir in the corn syrup and molasses; let cool. Place mixture in a mixer bowl, and add the brown sugar, white sugar and egg. Stir well.

Fold in flour, soda, baking powder, ginger, cinnamon, cloves and pepper to make a stiff or drop cookie dough. Roll into balls the size of a walnut. Put the sugar nearby in a bowl; roll each cookie in sugar and place on baking sheet; press very slightly. Bake 12-16 minutes until just set or barely dry to the touch and appeared crackly.