Ginger Sugar Cookies
October 28th, 2010
Ginger Sugar Cookies
These lightly ginger flavored sugar cookies are so delicious. They are a play on a flaky, buttery cookie that I use as my standard cut cookies. By adding the spices, they take on a lovely autumnal flavor that reminds me of spiced cider or something along those lines.
My girls and I cut out Halloween shaped cookies and decorated them with royal icing for some wonderful “spooky” cookies! You can accompany these with royal icing like we did, or simply sprinkle them with colored sugar, which make them sweet, sparkly and slightly crunchy.
If you are feeling ambitious you could whip these up for your kids school party or just a big tray of them at home this weekend. Either way, if you have kids, please let them help you make these- they will have the best time!
Ginger Sugar Cookies, (makes between 1-2 dozen depending on size)
2 sticks unsalted butter
Pinch of salt
3/4 cup powdered sugar
2 1/4 cups AP flour
2 tsp ginger
½ tsp cinnamon
Preheat the oven to 325 degrees.
Prepare sheet pans with silpats or parchment paper.
In an electric mixer, cream together the butter and salt, and whip until creamy.
Slowly add the powdered sugar and beat until light and fluffy, about 2 minutes.
Add the yolks and mix to combine.
Add the flour, ginger and cinnamon until just barely combined (over mixing will make them tough).
Wrap the dough in plastic wrap and refrigerate until the dough is firm and chilled enough that you are able to handle it.
(I recommend cutting the chilled dough in half and working with smaller chunks at a time so it doesn’t all get warm and sticky. I also suggest rolling the dough out with powdered sugar, not flour-it keeps the cookies from getting tough from the extra flour).
Cut shapes with a cookie cutter and gently lay them on the silpat covered sheet pans. Bake for 8-12 minutes. (It really depends on your oven).
They should remain very pale, and should NOT turn golden brown. If they start to color on the edges, remove them immediately.
(You should be looking for them to just be firm to the touch). They will continue to firm up a little bit as they cool. I would leave the cookies on the sheet pan to cool, (at least a little bit). This will make them less prone to breaking.
If you are going to add royal icing, wait until the cookies are completely cooled to decorate.
Royal Icing (makes 2 cups)
3 1/2 cups sifted powdered sugar
2 large egg whites
1 tsp vanilla or almond extract or lemon juice
Assorted food coloring (optional)
Using an electric mixer, combine the powdered sugar, flavoring and egg whites together until thick, smooth and shiny. If the icing is too runny, add more powdered sugar by the spoonful until it reaches your desired consistency. If you want to add food coloring, divide the icing into small bowls, and add the desired color. It is best to use the icing immediately, or keep it covered with plastic wrap so it doesn’t form a crusty skin. You can spread the icing or pipe in on to the cookies.
By the way, I couldn’t resist sharing these pictures of future food blogger Coco: