How To Make Spiced Ginger Cookies
These crisp ginger cookies have the warm flavors of cinnamon, allspice, and white pepper and are topped with turbinado sugar.
Serves:
Ingredients
- 2¼cupsall purpose flour
- 2tspbaking soda
- 2tspground ginger
- 1tspcinnamon
- ½tspsalt
- ½tspground allspice
- ¼tspfreshly ground white pepper
- 2unsalted butter stick
- ¼cupgranulated sugar
- ¼cuplight brown sugar
- 1large egg
- 1cuphoney
- 1cupturbinado or coarse sugar
Instructions
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In a medium bowl, whisk the flour with the baking soda, ginger, cinnamon, salt, allspice, and white pepper. In a large bowl, using an electric mixer, beat the butter until creamy.
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Add the granulated sugar and the light brown sugar and beat at medium-high speed until light and fluffy. Beat in the egg and honey. Beat in the dry ingredients at low speed until combined.
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Transfer the dough to a sheet of plastic wrap, flatten into a disk and refrigerate for about 30 minutes until firm.
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Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper. Spread the turbinado sugar on a plate. Roll the dough into 1-inch balls and roll generously in the turbinado sugar.
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Transfer to the baking sheets, about 1½ inches apart. Using a flat-bottomed glass, press each cookie to a 1½-inch round. 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.
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Cool the baking sheets on wire racks.
Nutrition
- Calories: 101.55kcal
- Fat: 3.98g
- Saturated Fat: 2.46g
- Trans Fat: 0.15g
- Monounsaturated Fat: 1.03g
- Polyunsaturated Fat: 0.19g
- Carbohydrates: 16.37g
- Fiber: 0.22g
- Sugar: 11.76g
- Protein: 0.81g
- Cholesterol: 14.00mg
- Sodium: 58.11mg
- Calcium: 4.49mg
- Potassium: 15.06mg
- Iron: 0.35mg
- Vitamin A: 33.89µg
- Vitamin C: 0.05mg
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