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Double Ginger Sugar Cookies

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  All purpose flour 2 1⁄2 Cup (40 tbs)
  Chopped crystallized ginger 1⁄3 Cup (5.33 tbs)
  Ground ginger 1 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Unsalted butter 2 , softened
  Sugar 1 1⁄4 Cup (20 tbs)
  Egg yolk 1 Large
  Pure vanilla extract 1 Teaspoon

1. In a medium bowl, whisk the flour with the crystallized and ground ginger, baking soda and salt. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. Beat in the dry ingredients at medium-low speed. Divide the dough in half. Pat each half into a round, wrap them in plastic and refrigerate the dough for 15 minutes.
2. Preheat the oven to 350° Position the racks in the upper and lower thirds of the oven. On a lightly floured surface, roll out each piece of cookie dough 1/8 inch thick. Using a 2-inch biscuit cutter, stamp out rounds as close together as possible. Arrange the rounds on large baking sheets about 1 inch apart. Gather the scraps and reroll them, cutting out more cookies.
3. Bake the cookies in batches for about 20 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking. Transfer to wire racks and let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies direcly onto the racks and let them cool completely.

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Double Ginger Sugar Cookies Recipe