Double-Ginger Sugar Cookies

5.0
(2,197)

F&W's Grace Parisi opts for baking soda instead of baking powder to create delectable holiday sugar cookies that are especially crispy. More Cookies

Double-Ginger Sugar Cookies
Photo: © Karen Mordechai
Active Time:
30 mins
Total Time:
1 hrs 15 mins
Yield:
6 1/2 dozen cookies

Ingredients

  • 2 1/2 cups all-purpose flour

  • 1/3 cup finely chopped crystallized ginger (3 ounces)

  • 1 1/2 teaspoons ground ginger

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 sticks ( 1/2 pound) unsalted butter, softened

  • 1 1/4 cups sugar

  • 1 large egg yolk

  • 1 teaspoon pure vanilla extract

Directions

  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 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 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, 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. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.

Make Ahead

The cookie dough can be wrapped in plastic and aluminum foil and refrigerated for up to 1 week or frozen for up to 1 month. Thaw in the refrigerator before using. The baked cookies can be stored in an airtight container for up to 1 week or wrapped in plastic and foil and frozen for up to 1 month.

Related Articles