RCI-BR.005.0314.001
Gingered Sugar Cookies
Makes about 24 cookies This recipe and the others from my week o' cookies (Thick & Chewy Double-Chocolate Cookies, Chewy Oatmeal-Raisin Cookies, and Peanut Butter Cookies) are all from Baking Illustrated.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- lower-protein unbleached all-purpose flour2 cupseg. Pillsbury or Gold Medal
- 1/2 tsp
- 1/4 tsp
- (2 sticks) butter16 tbspsoftened
- 1 cup
- 1 tbsp
- 1 large
- 1 unit
- finely chopped crystallized ginger (before chopping2-3 tbspabout 2-4 big slices)
- 1 tsp
Method
1
Combine the all-purpose flour, baking powder, and salt in a medium bowl, whisking together until evenly distributed. Set aside.
2
Beat the softened butter, 1 cup sugar, and light brown sugar in a large bowl with an electric mixer until light and fluffy, about 2-3 minutes.
3
Add the egg and vanilla extract to the butter mixture, beating until fully combined and smooth.
1 minutes
4
Fold the dry ingredients into the wet ingredients using a spatula until just combined, being careful not to overmix. Stir in the crystallized ginger and fresh ginger until evenly distributed throughout the dough.
5
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
6
Place the 1/2 cup sugar for rolling in a shallow bowl. Scoop dough into 1-inch balls, roll each in sugar until coated, and space them 2 inches apart on the prepared baking sheets.
7
Bake for 10-12 minutes until the edges are lightly golden but the centers remain soft.
12 minutes
8
Remove the cookies from the oven and allow them to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.