Instant Ginger-Sugar Crisps

FASTER

VEGETARIAN

Makes 32 crisps

These aren’t traditional gingersnaps, but they pack a wallop of ginger flavor and a satisfying crunch. Why roll out cookie dough when you can make delicate, light crisps with wonton wrappers? The wrappers are not sweetened, so feel free to add lots of spiced sugar to the tops before they bake. Since these cookies are so tender and light, eat them up the day you make them.

¼ cup granulated white sugar

1 tablespoon ground ginger

¼ teaspoon table salt

32 wonton wrappers

4 tablespoons (½ stick) unsalted butter, melted

1. Position the rack in the center of the oven; heat the oven to 400°F.

2. Use a fork to mix the sugar, ginger, and salt in a small bowl until uniform.

3. Arrange the wrappers on several baking sheets. Brush each wrapper with melted butter, then sprinkle each with a scant ½ teaspoon of the sugar mixture.

4. Bake one batch at a time until crisp, about 5 minutes, then continue baking more sheets. Cool the crisps on a large wire rack for at least 10 minutes.

Test Kitchen Notes

• Look for wonton wrappers in the refrigerator case of the produce section, sometimes near the tofu. When you see them, snap them up, then store in the freezer.

• And freeze leftover wrappers for the next time you want these crisps.

• Use a pastry brush to get the butter onto the wrappers.

• Feel free to vary the spices mixed into the sugar. Because other dried spices pack a bigger punch than ground ginger, substitute only 2 teaspoons ground cinnamon, ground cloves, and/or ground cardamom. Or use 1½ teaspoons grated nutmeg.