Ginger Cookies

Ginger cookies

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.

Ginger Cookies

from Vegetarian Pleasures by Jeanne Lemlin

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.

Combine sugar and butter. Mix dry ingredients and spices together and then gradually add to butter mixture.

place half the dough on plastic wrap and shape into a log, about 2 inches in diameter. You can see how crumbly it is.

Shape into log. Refrigerate for an hour, or keep in fridge for up to a week, or freeze for later use.

Enjoy their buttery, gingery goodness.

3 responses to “Ginger Cookies

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