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
- Preheat oven to 350 degrees F.
- Sift together flour, baking powder and salt into a large bowl.
- Beat together butter and brown sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes.
- Beat in yolk, vanilla, gingers and rosemary. Add flour mixture and mix at low speed until just combined.
- 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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