Here’s a tasty and awesome ginger cookie recipe. They go so well with a cup of tea. As usual, it’s an easy recipe with minimal ingredients. The dough can be made ahead, rolled into logs and frozen – then sliced and baked when needed. If you love ginger, you will love these cookies which are crisp and buttery, sort of like a ginger shortbread.
makes 4 dozen
1 cup unsalted butter, softened
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 cups all-purpose flour
1 1/2 tbsp ground ginger
1/4 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt
Prepare baking sheets with parchment paper or silpats.
In stand mixer, cream butter and sugars together until fluffy.
In smaller bowl, mix together flour and spices. .
Gradually add flour mixture to butter mixture until combined. Do not overmix. Mixture will be crumbly. Gather together into two balls with your hands. Shape into 2 logs about 2 inches in diameter. Chill for one hour, refrigerate for up to a week or freeze for a month. (well wrapped).
Preheat oven to 350 F. Slice 1/4 inch thick slices. Bake 8-10 minutes. Sprinkle with granulated sugar as soon as they come out of the oven. Cool and enjoy. Great with chai, peppermint or lemon tea.