Ginger Cookie Dough for Cut out Cookies
- Ready In:
- 21mins
- Ingredients:
- 7
- Yields:
-
30 cookies
ingredients
- 236.59 ml confectioners' sugar
- 236.59 ml butter, softened
- 14.79 ml vinegar
- 532.32 ml flour
- 7.39-9.85 ml ginger, ground
- 3.69 ml baking soda
- 1.23 ml salt
directions
- In a large bowl cream confectioners sugar, softened butter, and vinegar.
- In a medium bowl sift together the flour, ginger, baking soda, and salt.
- Mix dry ingredient into the creamed butter mixture.
- If dough is too dry, add milk or cream a tablespoon at a time.
- Chill dough and keep unused portion in refrigerator while making each batch.
- On lightly floured board or silpad, roll dough 1/8 - 1/4 inch. Cut into desired shapes with cookie cutters.
- Bake in a 400°F oven for 6-8 minutes, until edges turn golden brown. Keep a close eye on cookies, especially if cookies are different sizes. I bake a sheet of stars, then angels, etc. so they will bake evenly.
- Cool on wire rack before decorating.
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Reviews
-
These were excellent! We absolutely LOVED these. My powdered ginger was old so I used fresh. I always keep ginger root in the freezer and just grate it on a micro plane when I need some. Also the dough was a little dry like you said so instead of milk I added sorghum syrup. I would have used molasses but was out. I rolled pretty thin, about a quarter inch, and let the kids cut some until they got bored. I used a fluted biscuit cutter for the remainder of dough. So crisp and buttery with a hint of ginger/molasses. Wow, my new favorite cookie!
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I am pleased with this recipe. Found it easy to prepare, quick to bake and quite tasty too. I made the recipe as is, although made my own confectioner's (icing) sugar by blending 1 cup normal sugar with 1 teas cornflour. Tons cheaper and worked beautifully. I'd never made a dough with vinegar as an ingredient and was a little hesitant, but it was exactly what was needed. For those rare times I need a rolled cookie dough, this is the one I will use. I found these to be pleasant, not bland and crumbly like others I've made.
RECIPE SUBMITTED BY
JTsMom
Kirkland, Washington