Spice Cookies with Candied Ginger
Yield
12 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups and 2 teaspoon |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
butter, unsalted
1 1/2 stick, room temperature |
|
| ½ | cup and 2 teaspoon |
sugar
|
|
| 3 | teaspoons |
ginger
crystallized, finely chopped |
|
| 1 | large |
egg whites
|
|
| 2 | teaspoons |
corn syrup, dark
|
|
| 1 ¼ | teaspoons |
cinnamon
ground |
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
cloves
ground |
|
| 1 | x |
sugar
|
*
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | cups and 2 teaspoon |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
butter, unsalted
1 1/2 stick, room temperature |
|
| 0.5 | cup and 2 teaspoon |
sugar
|
|
| 15 | ml |
ginger
crystallized, finely chopped |
|
| 1 | large |
egg whites
|
|
| 1E+1 | ml |
corn syrup, dark
|
|
| 6.3 | ml |
cinnamon
ground |
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
cloves
ground |
|
| 1 | x |
sugar
|
*
|
| 1 | x |
powdered sugar
|
*
|
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.
