• Serves

    makes 6 dozen


Wafer thin with a perfect crunch, these cookies are delicious alone or alongside fresh apples or pears. This recipe was shared with us by pastry chef Claudia Fleming.


  • 1 34 cups firmly packed dark brown sugar
  • 1 12 cups (3 sticks) unsalted butter, softened
  • 1 large egg
  • 1 tbsp. grated peeled fresh ginger
  • 1 12 tsp. grated lemon zest
  • 3 34 cups all-purpose flour
  • 2 tbsp. ground ginger
  • 3 tsp. ground cinnamon
  • 1 14 tsp. baking powder
  • 12 tsp. ground white pepper
  • 14 tsp. ground cloves
  • 2 tbsp. turbinado (raw) sugar


Step 1

Using an electric mixer, beat the sugar and butter until smooth. Add the egg, fresh ginger, and lemon zest and beat well.

Step 2

In a bowl, whisk together the flour, ground ginger, cinnamon, baking powder, white pepper, and cloves. Gradually add the dry ingredients to the butter mixture, beating until well combined. Form the dough into a large disk, wrap in plastic, and chill for at least 4 hours or overnight.

Step 3

Preheat the oven to 350°. Scoop out 1 tsp. of the dough at a time and roll it between the palms of your hands to form a ball. Place the balls on a cookie sheet and press down hard with the base of a drinking glass that has been dipped in flour (to prevent sticking) to form thin rounds. Sprinkle the tops of the cookies with turbinado sugar and bake for 8 to 10 minutes, until crisp and browned. Transfer to a wire rack to cool.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.