Easy Ginger Cookies
Total: 2 hr 10 min | Prep: 1 hr 55 min | Cook: 15 min
Level: Easy | Yield: 36 cookies
Nutritional Analysis Per Serving
Serving Size: 1 of 36 servings
- Calories: 112
- Total Fat: 7 g
- Saturated Fat: 4 g
- Carbohydrates: 10 g
- Dietary Fiber: 0 g
- Sugar: 5 g
- Protein: 1 g
- Cholesterol: 26 mg
- Sodium: 33 mg
Ingredients
- 8 ounces cream cheese, at room temperature
- 2 sticks unsalted butter, at room temperature
- 1/3 cup white granulated sugar
- 2 teaspoons fresh ginger, grated and peeled
- Pinch of salt
- 2 cups all-purpose flour, plus extra for dusting
- 1 large egg
- 1/2 cup finely minced crystallized ginger
- Coarse sugar crystals, for topping
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Instructions
- Imagine the warm, spicy embrace of fresh ginger in every bitethese tender cookies will fill your kitchen with holiday magic and delight every guest. In a large mixing bowl, beat together the cream cheese, butter, sugar, fresh grated ginger, and salt with an electric mixer on medium speed until light and fluffy. Gradually mix in the flour until fully incorporated. Wrap the dough in plastic, flatten to 1-inch thick, and chill for 1 hour until firm.
- Line two baking sheets with parchment. On a floured surface, roll dough to 1/8-inch thick, fold in thirds like a letter, then reroll to 1/3-inch. Cut into 1 1/2- to 2-inch stars, place 1 inch apart on sheets, and reroll scraps (chill dough if it softens).
- Whisk the egg with 1 tablespoon water for egg wash. Brush cookies, then sprinkle with minced crystallized ginger and coarse sugar. Chill 20 minutes until firm.
- Preheat oven to 350F. Bake 15-20 minutes until puffed and golden. Cool on sheets 2 minutes, then on racks. Store airtight up to 3 days.
Photograph by Steve Giralt. Recipe courtesy Recipe Iseasy Magazine.
