Ginger Sugar Cookies
Ginger-laced, heart-shaped sugar cookies offer a sweetly spicy crunch.
Martha Stewart Living, February 2009
Yield Makes 24 heart-shaped cookies
- 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
- 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.
- 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).
- 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.
- 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.
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