My sister said these reminded her of a graham cracker and I see where she gets that idea. Softer and chewier than a graham cracker, they have a warmth from the cinnamon and ginger reminiscent of the homeyness of graham crackers. Plain in appearance, they would easily be overlooked for a deeply chocolate cookie, or one chock full of goodies, but don't make that mistake--you won't be able to stay away from these (as I discovered one morning when Ryan sheepishly told me how many he'd eaten the night before!).
Two Years Ago: Sweet Potato Pancakes
Three Years Ago: Cornflake Scotcheroos
-1 1/2 sticks unsalted butter, at room temperature
-1 1/4 cups light brown sugar
-1 large egg, at room temperatures
-1 tsp vanilla extract
-2 cups all-purpose flour
-2 tsp baking soda
-1/2 tsp kosher salt
-1/2 tsp ground ginger
-1/2 tsp ground cinnamon
1. Preheat oven to 375F. Beat butter and sugar in the bowl of a stand mixer for 4 minutes, until creamed. Add the egg and vanilla and beat well. In a separate bowl, combine the flour, baking soda, salt, ginger, and cinnamon.
2. Add the dry ingredients to the creamed mixture and beat until combined.
3. Form 1 1/2 inch balls and place on an ungreased baking sheet, about 2 inches apart. Use your hand or the bottom of a glass dipped in sugar to slightly flatten cookies. Bake for 8-9 minutes, just until edges begin to brown.
4. Allow cookies to cool for 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely. Store cookies in an airtight container.