SMiLes by Meg

Ginger Sugar Cookies

For my last post of 2019, I have one more Christmas cookie for you – Ginger Sugar Cookies. I wanted one more drop cookie for my cookie tins this year, and a sugar base is as good as any this time of year. Plus, I saw that the Star Market near me sold crystallized ginger, which, weirdly, Whole Foods doesn’t.

Start by whisking together the flour, salt, baking soda and cream of tartar in a medium bowl. Set aside.

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In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy.

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Add the sugar and beat on medium speed for 2 minutes.

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Add the egg yolks, one at a time, and beat until combined. Add the vanilla and beat for 1 minute.

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Add the flour mixture in two additions, alternating with the milk, and beating after each addition, until dough comes together. Add the ginger with the second flour addition.

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After beating the dough, pour the remaining 1/2 cup sugar in a shallow dish. Roll the dough into balls, roll in the sugar, flatten into pucks and place on a baking sheet lined with parchment paper.

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Bake at 350°F for 10 minutes, until just browned around the edges. Allow to cool two minutes on the pan before transferring to a wire rack to cool completely.

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And that’s it! Just a hint of ginger in these otherwise fluffy sugar cookies.

Enjoy!

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Ginger Sugar Cookies

Ingredients:

  • 3 cups (12 ounces) flour
  • 1/2 teaspoon salt
  • 1/4 baking soda
  • 1/4 teaspoon cream of tartar
  • 1 1/2 cups (12 ounces) butter, softened
  • 1 3/4 cups sugar, divided
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk
  • 1 cup (6 ounces) chopped candied ginger

Directions:

  1. In a medium bowl, whisk together the flour, salt, baking soda and cream of tartar. Set aside.
  2. In a stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth.
  3. Add 1 1/4 cups sugar and beat on medium speed until light and fluffy, about 2 minutes.
  4. Beat in egg yolks, one at a time. Beat in vanilla extract.
  5. Add dry ingredients in two additions, alternating with milk. Add candied ginger at the same time as the dry ingredients and beat until dough comes together.
  6. Pour remaining 1/2 cup sugar into a shallow dish. Roll dough into 2-tablespoon balls. Roll each ball in the sugar and flatten into a puck. Place on a baking sheet lined with parchment paper.
  7. Bake at 350°F for 10 minutes, until edges are golden. Cool two minutes on pan before transferring to a wire rack to cool completely.

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