Crystallized Ginger Logs
Ready In: 1 hr 50 mins
Yields: 36 cookies
Ingredients
- 1 3⁄4 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 2⁄3 cup sugar
- 1 large egg
- 1⁄2 teaspoon pure vanilla extract
- 2⁄3 cup coarsely chopped crystallized ginger
Directions
- In a medium bowl, whisk together the flour, baking powder, ground ginger, and salt; set aside.
- In a large bowl, with an electric mixer on low speed, cream the butter and sugar together until pale in color.
- Mix in the egg and vanilla extract.
- Gradually add the flour mixture and mix well.
- Stir in the crystallized ginger.
- Flatten dough into a round about 1 1/2 inches thick. The edges will be uneven. Wrap in plastic wrap and chill for 1 hour or until firm.
- Preheat oven to 350 degrees F.
- Cut the round of dough (as if slicing a round loaf of bread) into 1/4-inch-thick slices (they will be different lengths) and place them 2 inches apart on ungreased baking sheets, flat side down.
- Bake in the center of the oven for about 10 minutes, or until the cookies are a light golden brown at the edges.
- Right away transfer them to a wire rack to cool completely. Store in an airtight container.
- Well-wrapped cookies may be frozen.
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