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    You are in: Home / Recipes / Double-Ginger Sugar Cookies (Or Hazelnut Nutella or Thumbprints) Recipe
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    Double-Ginger Sugar Cookies (Or Hazelnut Nutella or Thumbprints)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Cook-a-holic's Note:

    This is a great holiday cookie with several variations! If you want to make Hazelnut-Nutella Sandwich Cookies, Coconut-Raspberry Thumbprints, or Cocoa Nib-Chocolate Chip Cookies, just leave out both gingers and follow the special directions at the bottom. These are from Food & Wine magazine. They call for baking soda instead of baking powder to create holiday cookies that are especially crispy. I have experimented with adding a little baking powder, but haven't perfected it yet. (Read: Very big cookies!)

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      In a medium bowl, whisk the flour with the crystallized and ground ginger, baking soda and salt. Using a mixer, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. Beat in the dry ingredients at medium-low speed. Refrigerate the dough for 15 minutes.
    2. 2
      Preheat the oven to 350 degrees. Position the racks in the upper and lower thirds of the oven. On a lightly floured surface, roll out half at a time of the dough to 1/8" thickness. Using a 2" biscuit cutter, stamp out ronds as close together as possible. Arrange the rounds on large baking sheets, about 1 inch apart. Gather the scraps and reroll, cutting out more cookies.
    3. 3
      Bake the cookies in batches for about 20 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.
    4. 4
      FOR HAZELNUT-NUTELLA SANDWICH COOKIES: In a food processor, finely grind 2/3 cup roasted and salted hazelnuts. Replace both gingers with the ground nuts. Sandwich the cookies with Nutella or another chocolate spread.
    5. 5
      FOR COCONUT-RASPBERRY THUMBPRINTS: Replace both gingers with 3/4 cup shredded unsweetened coconut. Roll the dough into 1" balls and bake for 14 minutes. Then make a dent in the cookies and fill with raspberry jam (or any jam of your choice - muscadine is great too!). Bake for about 10 more minutes.
    6. 6
      FOR COCOA NIB-CHOCOLATE CHIP COOKIES: Finely chop two 3-ounce milk chocolate bars with cocoa nibs. Replace both gingers with the chopped chocolate and nibs, folding them in after beating in the dry ingredients.
    7. 7
      MAKE AHEAD: The cookie dough can be wrapped in plastic and aluminum foil and refrigerated for up to 1 week or frozen for up to 1 month. Thaw in the refrigerator before using. The baked cookies can be stored in an airtight container for up to 1 week or wrapped in plastic and foil and frozen for up to 1 month.

    Ratings & Reviews:

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    Nutritional Facts for Double-Ginger Sugar Cookies (Or Hazelnut Nutella or Thumbprints)

    Serving Size: 1 (818 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 126.9
     
    Calories from Fat 57
    45%
    Total Fat 6.4 g
    9%
    Saturated Fat 3.9 g
    19%
    Cholesterol 23.2 mg
    7%
    Sodium 61.0 mg
    2%
    Total Carbohydrate 16.3 g
    5%
    Dietary Fiber 0.2 g
    1%
    Sugars 8.3 g
    33%
    Protein 1.2 g
    2%

    The following items or measurements are not included:

    crystallized ginger

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