Ginger Spice Wafers


Preparation info

  • Makes


    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

  • About

These crisp and spicy cookies are perfect for dunking in coffee or wine. Make the dough a day ahead and refrigerate it, so it’s firm enough to slice. Or have a batch in the freezer, ready to slice and bake when the mood strikes.


  • 8 tablespoons (1 stick) butter, softened
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • cup molasses
  • 2 teaspoons grated ginger
  • 1 large egg, plus 1 egg yolk
  • 1 teaspoon brandy
  • ½ teaspoon grated orange zest
  • 2 cups all-purpose flour
  • teaspoons baking powder
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon finely ground black pepper
  • ¼ cup finely chopped candied ginger, plus more for topping


    Put the butter, brown sugar, and granulated sugar in a large bowl. Using a handheld mixer, beat together until creamy. Beat in the molasses, grated ginger, egg, egg yolk, brandy, and orange zest until well combined.

    Sift together the flour, baking powder, ground ginger, cinnamon, and black pepper. Slowly add the dry ingredients to the butter mixture, stirring just enough to incorporate. Fold in the candied ginger and chill the mixture until firm.

    Put the dough on a floured surface and knead into a long log approximately 2 inches in diameter. Cut the log in half and wrap each half tightly in plastic wrap. Refrigerate for at least several hours, or overnight.

    Heat the oven to 375°F. With a sharp thin-bladed knife, cut the dough into ¼-inch slices and place on a parchment-lined baking sheet, leaving ½-inch space in between them. Sprinkle with a little more candied ginger. Bake for about 10 minutes, until lightly browned. Cool on a rack.