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Brown sugar ginger rosemary crisps

A Jersey girl through and through, Carolyn grew up spending her summers down in Avalon, NJ. As a young girl, she often cooked alongside her mother and grandmother, whose seafood creations instilled a true passion for fresh, local produce...

A lovely holiday cookie

A deliciously delicate cookie with brown sugar, ginger and rosemary perfect for the holiday season!

A lovely holiday cookie

Soft and chewy in the center... crisp and buttery around the edges! Your holiday cookie spread would not be complete without a batch or two of these brown sugar ginger rosemary crisps!

Brown sugar ginger rosemary crisps recipe

Adapted from Gourmet Magazine 2001

Yields about 2 dozen cookies


  • 1-1/2 cups flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • 1/2 cup finely chopped crystallized ginger
  • 1/4 teaspoon ground ginger
  • 1 teaspoon fresh rosemary, finely chopped


  1. Preheat oven to 350 degrees F.
  2. Sift together flour, baking powder and salt into a large bowl.
  3. Beat together butter and brown sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes.
  4. Beat in yolk, vanilla, gingers and rosemary. Add flour mixture and mix at low speed until just combined.
  5. Drop heaping teaspoons of dough about 3 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden color and slightly crisp around the edges, 10 to 13 minutes.

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