Crystal Ginger Sugar Cookies

Name: Crystal Ginger Sugar Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: European
Ingredients: 2 Cup All-Purpose Flour; 1/4 Cup Ginger, crystal candy ginger fine chopped; 1/2 tsp Baking Powder; 1/2 tsp Salt; 1/2 Cup Sugar, fine sugar; 1/4 lbs Unsalted Butter, 1 stick about 1/2 cup; 1 tsp Vanilla Extract

Posted On: Nov, 28 | Author: Savita

Desserts Baking Holidays Christmas Treats

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Very simple sugar cookies with hint of spicy candied ginger here and there, a perfect tea time snack or as a gift (from kitchen) for Christmas. I also love these cookies because they are egg-less, works best for us when we are on egg and meat free diet weeks.

This is basic sugar cookies dough recipe. I often double the recipe dry ingredients, sift and store in an airtight container. On baking day, just scoop few cups of dough, mix in wet ingredients and freeze to harden the dough log. Slice and bake for fresh cookies. For variation, you can add dried cranberries or silvered almond slices to these cookies too.

Pairing Ideas:

Pumpkin Spiced Chai Cardamom and Fennel Tea

Crystal Ginger Sugar Cookies

Total Time: 25 mins Prep Time: 15 mins Cook Time: 10 mins Cuisine: European (Dessert) Difficulty: Easy

Yields: 24 Cookies - Serves: 6

(Idle Time is 40 minutes and makes 24 Cookies)

Ingredients

2 Cup All-Purpose Flour

1/4 Cup Ginger (crystal candy ginger fine chopped)

1/2 tsp Baking Powder

1/2 tsp Salt

1/2 Cup Sugar (fine sugar)

1/4 lbs Unsalted Butter (1 stick about 1/2 cup)

1 tsp Vanilla Extract

Directions

1. In a large bowl, sift together flour, salt, and baking powder; set aside. In the bowl of an electric mixer, cream the butter (room temperature) and sugar until fluffy. Add flour mixture, chopped ginger crystals and mix on low speed until thoroughly combined. Stir in vanilla. Place dough in plastic wrap, shape it into a 3 inch thick log, wrap it in plastic, and chill for about 30-40 minutes.
2. Heat oven to 325 degrees. On a floured surface, unwrap the dough log. Cut into 1/4 inch thick discs. Transfer to baking sheets lined with parchment paper, and refrigerate until firm, 15 minutes. Remove from refrigerator, and transfer to oven to bake until edges just start to brown, 8 to 10 minutes. Transfer to wire racks to cool completely.

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