Two kinds of ginger give these cookies a spicy kick. Look for crystallized ginger in bags in the baked goods isle, or in the bulk section of your natural foods store. Ginger and chocolate make a nice combination; if you like, drizzle with some melted bittersweet chocolate over the baked, cooled cookies.
- 1 cup Unsalted Butter, Softened
- 2/3 cups Sugar
- 1 Large Egg
- 2 1/2 cups All Purpose Flour
- 3/4 teaspoons Ground Ginger
- 1/2 teaspoon Salt
- 1 cup Finely Chopped Crystallized Ginger
DIRECTIONS:Cream together until light and fluffy:
Unsalted butter, room temperature
Whisk together then mix in:
Stir just until all ingredients are well blended. Chill dough for 3-4 hours before rolling.
Preheat oven to 350 degrees. Roll the dough out on a lightly floured counter to 1/4-inch thickness and cut, then transfer the cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let the cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
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