Day 10 had us revisiting a yearlong favorite, the Lemon Sugar Cookie. But today we’re going simple with a vanilla based cookie, studded with candied ginger pieces. The Candied Ginger Cookie. It’s a no frills butter cookie, but requires a time-out in the chill chest. A minimum of 1 hour is necessary if you don’t want baked puddles for cookies.
If you’re not familiar with candied ginger, it’s basically the ginger root that’s been cut up, soaked in a sugar syrup, and dried out. It’s found in most supermarkets in the baking aisle with the spices. Candied ginger may also be labeled as “crystallized ginger.” The candied ginger pieces in this cookie provide a sweet, spicy chewy bite. If you can’t find candied or crystallized ginger, just add 2 tsp. ground ginger to the dough.
To close out the 12 Days of Christmas Cookies, we’re visiting another iconic Christmas cookie. The Peanut Butter Blossom.
PrintCandied Ginger Cookies
No frills. A simple vanilla cookie studded with candied ginger pieces.
- Prep Time: 15 Minutes + 1 Hour Chill Time
- Cook Time: 14 Minutes
- Total Time: 58 minute
- Yield: About 36 Cookies 1x
Ingredients
3/4 cup (1–1/2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup candied ginger, finely chopped
1 large egg, at room temperature
2 tbsp. vanilla
2 cups all-purpose flour
1/2 tsp. baking powder
3/4 tsp. salt (table, kosher or sea)
Instructions
In a large bowl, using a standing or hand-held mixer, cream butter and brown sugar until light and fluffy. Add candied ginger and beat well for about 2 minutes. Beat in egg and vanilla until well combined. Beat in flour, baking powder, and salt until dough begins to come together. Form dough into two logs about 2-inches in diameter. Wrap in plastic wrap and refrigerate for about 1 hour.
Preheat oven to 350 degrees F. Line 2 to 3 baking sheets with parchment paper. Cut dough into 1/2-inch thick slices. Place onto baking sheets about 2 inches apart. Bake for 12 to 14 minutes or until cookies are light golden brown. Remove from oven and let cool completely on wire racks. Store cookies in a tightly sealed container for up to 5 days.
IMNPB
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