Regency Ginger Crisps

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I’ve talked about my friend, Gerry, before in other posts.
She has introduced me to many authors that I love!
I have only read the first in this series, from Joanne Fluke, Chocolate Chip Cookie Murder.
All of the books in this series are named after baked goods and are based on a girl named Hannah Swensen, who owns a bakery in Minnesota.
Gerry knew I’d love these books, not only because they are clever and funny, but because after she talks about making something in the book, it shares her recipe for it.
This past weekend, I had a taste for ginger cookies.
I was going to see Gerry that night, so early that morning, I mixed up a batch of these Regency Ginger Crisps from the book to bake that afternoon and take to her that night.
They were REALLY yummy!
The recipe says to flatten the cookie down with your spatula before baking, I sort of missed that part.
Maybe next time I will try that on one pan and see how they turn out?
I loved that they were crunchy on the outside , and yet soft on the inside.
Regency ginger crisps stacked on a white and green plate with text "Regency Ginger Crisps"
5 from 2 votes
Print Recipe

Regency Ginger Crisps

When you're in the mood for Ginger cookies, try these Regency Ginger Crisps.
Prep Time5 minutes
Cook Time10 minutes
Additional Time4 hours
Total Time4 hours 15 minutes
Course: Cookies
Cuisine: American
Keyword: Regency Ginger Crisps
Servings: 24 crisps
Calories: 152kcal
Author: Michaela Kenkel


  • 1 1/2 sticks melted butter
  • 1 cup brown sugar
  • 1 large egg beaten
  • 1/4 cup molasses
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon ground ginger
  • 2 1/4 cups flour
  • 1/2 cup sugar for coating


  • Melt butter and mix in brown sugar. Let mixture cool, and then add egg. Add soda, molasses, salt and ginger. Stir it thoroughly. Add flour and mix in. Chill the dough for 4 hours or even overnight.
  • Preheat oven to 375 degrees.
  • Roll dough into walnut sized balls with your hands and roll them in sugar. 
  • Place on greased cookie sheet.
  • (original recipe says to flatten with a spatula, I did not. mine were more puffy)
  • Bake for 10 minutes or until nicely browned.
  • Cool on cookie sheets for no longer than one minute, or they will stick.


Adapted from Joanne Fluke, The Chocolate Chip Cookie Murder


Serving: 1g | Calories: 152kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 201mg | Sugar: 14g

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