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"My father used a lot of ginger in his baking," says Kevin Sbraga. "It adds that burst of flavor that makes you think, Wow." This sweet, candied-ginger dough can be rolled out and cut into any shape or formed into logs and refrigerated for simple slice-and-bake cookies. More Holiday Cookies

Kevin Sbraga
December 2010

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© John Kernick

Recipe Summary

active:
1 hr
total:
2 hrs
Yield:
Makes about 3 dozen cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a standing electric mixer fitted with the paddle, beat the butter with the flour and salt at low speed until smooth. Add the confectioners' sugar, ginger, vanilla and orange zest and beat at low speed until smooth. Divide the dough in half and shape into 2 disks. Wrap the dough in plastic and refrigerate until firm, about 1 hour.

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  • Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches if necessary, roll out the dough a scant 1/4 inch thick on a lightly floured surface. Stamp out shapes as close together as possible. Arrange the cookies 1 inch apart on the prepared baking sheets. Bake until lightly golden, 14 to 18 minutes depending on their size. Transfer to a rack to cool. Meanwhile, refrigerate the scraps until chilled, then reroll, stamp out more cookies and bake.

  • Decorate the cookies with Royal Icing, colored sugars and silver dragées.

Make Ahead

The baked, undecorated cookies can be wrapped well and frozen for up to 1 month. The decorated cookies can be kept in an airtight container for up to 5 days.

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