Spice Cookies with Candied Ginger
Submitted by star5
Buttery spice cookies with crystallized ginger, cinnamon, cloves, and a dusting of powdered sugar. Pressed thin and baked until light golden, these make-ahead cookies keep for a week or freeze for a month.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minThese cookies have a quiet sophistication that sneaks up on you.
Buttery dough gets spiked with crystallized ginger, ground ginger, cinnamon, and cloves, then rolled into balls, pressed flat with a sugar-dipped glass, and baked until light golden.
The crystallized ginger adds little bursts of sweet-spicy heat in every bite that sets them apart from ordinary spice cookies.
A dusting of powdered sugar across half of each cookie gives them a bakery-window finish.
Pro Tips
- Chop the crystallized ginger as finely as you can. Larger pieces make the dough hard to press flat evenly.
- Dip the bottom of the glass in sugar before each press so it doesn’t stick to the dough.
- These are ideal make-ahead cookies. Store airtight at room temperature for up to a week, or freeze for a month. Dust with powdered sugar just before serving.
Ingredients
Directions
Position rack in center of oven and preheat to 350℉ (180℃).
Grease heavy large cookie sheets.
Combine flour, baking soda and salt in medium bowl.
Beat butter, ½ cup plus 2 tablespoon sugar and crystallized ginger in another bowl until fluffy.
At low speed, beat in egg white, corn syrup, cinnamon, ground ginger, and cloves.
Add dry ingredients and beat just until moist clumps form.
Press mixture together to form smooth dough.
Form level tablespoon of dough into 1 inch balls.
Roll in sugar and place on prepared cookie sheet, 2 inches apart.
Dip bottom of glass into sugar.
Press cookies to 2½ inch rounds with glass, dipping glass into sugar before each pressing.
Bake until cookies are light brown, about 13 minutes.
Let cookies stand on baking sheet 5 minutes.
Transfer to rack and cool completely.
Sift powdered sugar over half of each cookie. (Can be prepared ahead.
Wrap airtight and let stand at room temp 1 week or freeze 1 month.
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