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Ginger Sugar Cookies

Ginger-laced, heart-shaped sugar cookies offer a sweetly spicy crunch.

  • yield: Makes 24 heart-shaped cookies

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Ingredients

  • 3/4 cup all-purpose flour, plus more for surface
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 2 ounces (4 tablespoons) unsalted butter, softened
  • 6 tablespoons granulated sugar
  • 2 tablespoons light-brown sugar
  • 1 1/2 teaspoons finely grated ginger
  • 1 large egg yolk
  • Sanding sugar, for sprinkling

Directions

  1. Step 1

    Sift flour, baking soda, and salt into a medium bowl. Cream butter and sugars with a mixer until pale and fluffy. Beat in ginger, then yolk.

  2. Step 2

    Reduce speed to low, and add flour mixture gradually, beating until just combined. Wrap in plastic, and refrigerate for 1 hour (or up to 2 days).

  3. Step 3

    Preheat oven to 350 degrees. Turn out dough onto lightly floured parchment. Roll out until 1/4 inch thick, and cut out cookies using a 1 3/4-inch heart-shaped cutter. Transfer to parchment-lined baking sheets. Brush each cookie with a damp pastry brush, then sprinkle with sanding sugar. Refrigerate for 15 minutes.

  4. Step 4

    Bake until cookies are set and light gold around edges, 10 to 12 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks, and let cool. Cookies will keep, covered, for up to 3 days.

Source
Martha Stewart Living, February 2009


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