These are aptly named…Crisps. They are delightful lil bites of chocolately crispness with just a hint of ginger. This recipe for Cocoa Ginger Crisps from Chocolate Chocolate and More caught my eye when it came through my FB feed because they contained Ginger and since I like just about anything with ginger I thought I would give these a try. I will probably add a lil more ginger the next time I make them, because there WILL be a next time, as I couldn’t really taste the ginger at all. They were super easy to make and I found that I did not have to let the dough rest in the fridge before scooping out with my lil Pampered Chef scoop. However,  I already had bread dough on the go, so once I had rolled each individual cookie in the cocoa/sugar mixture I did place them in a sealed container in the fridge to bake after the bread came out of the oven.

I am experimenting with Egg-less baking because I often bring  tasty lil treats to a school that I work at and one of the students has an egg allergy. I found this recipe worked very well with Egg Replacer. I didn’t want to use Chia Seeds as an Egg Replacement because I find the Chia Seeds don’t break down very well; though now that I think about it, the extra texture would not have hurt these cookies.  I will have to give that a go next time. I should also note that I did not have light corn syrup in the pantry but DID have dark corn syrup…easily subbed in the dark for the light…and as I am typing this it just occurred to me that I will also replace 2 Tablespoons of the corn syrup with Molasses next time to try to achieve that  Ginger Cookie taste the name of this recipe conjures up in my mind.

1 cup Butter, softened
1 + 1/3 cup Sugar, divided
1 Egg  (2 Tablespoons Water whisked together with 1 Tablespoon Egg Replacer)
1/4 cup Light Corn Syrup ( 2 Tablespoons Molasses, add enough Light Corn Syrup to measure    ……                                          1/4cup)
1 teaspoon Vanilla
2 cups Flour
6 Tablespoons (3 oz) + 1 1/4 teaspoons Cocoa, divided
2 teaspoons Baking Soda
3/4 teaspoons ground Ginger
1/4 teaspoon Salt

Preheat oven to 350F.
Line baking trays with Parchment Paper.

In a small mixing bowl combine flour, 6 Tablespoons (3 oz) cocoa, baking soda, ginger and salt; set aside.
In a small flat bowl combine 1/3 cup sugar and 1 1/4 teaspoons cocoa; set aside.
In large mixing bowl beat butter, sugar and egg (Egg Repalcer) until light and fluffy.
Add corn syrup (corn syrup/molasses mixture, if using) and vanilla; beat until well blended.
Gradually add dry ingredients to butter mixture, beating until well blended.
Using a #2 Pampered Chef scoop, portion dough, rolling each one in the sugar/cocoa mixture.
Place about 2″ apart on prepared baking trays.
Bake in 350F oven for about 10 – 12 minutes or until cookies flatten.
Cool for a minute on baking trays before transferring to cool completely on a wire rack.

Yield: About 4 1/2 Dozen