Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Gingered Sugar Cookies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Will Anderson Prep Time: 1 hr 15 mins Total Time: 3 hrs 10 mins Yield: 3 dozen Sugar cookies -- made from an easy dough that holds it shape well -- are a hallmark of the holidays. We started there, then added ground and candied ginger, along with molasses to half the dough and honey to the other half. Those additional sweeteners add flavor and also tint the dough -- handy for making candy canes and sweet pretzels. Ingredients 2 cups all-purpose flour, plus more for dusting 1 teaspoon ground ginger 1 tablespoon finely minced candied ginger ½ teaspoon baking powder ¼ teaspoon coarse salt 1 stick unsalted butter, room temperature 1 cup sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 2 teaspoons molasses 1 teaspoon honey Directions Whisk together flour, both gingers, baking powder, and salt in a bowl. Beat butter with sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low; gradually beat in flour mixture until combined. Divide dough in half. Knead molasses into one portion, honey into other. On a lightly floured surface, knead each piece and form into balls. Wrap each in plastic and refrigerate until firm but still pliable, about 30 minutes. (Dough can be refrigerated up to 3 days; let stand at room temperature until pliable, 10 minutes.) Preheat oven to 325 degrees. Divide each dough ball into about 3 dozen 1-inch balls (about 2 teaspoons each). On a lightly floured surface, shape into ropes, each about 9 inches long. (If ropes crack or break, simply press dough back together.) Twist pairs of opposite-colored ropes together, gently stretching each pair into a 12-inch spiral strand. Cut each strand in half crosswise; form each piece into a candy-cane or pretzel shape. (Or roll out dough and cut out shapes with cookie cutters.) Transfer to parchment-lined baking sheets, 1 1/2 inches apart. Freeze until firm, about 30 minutes. Bake, rotating sheets halfway through, until cookies are golden on edges, 14 to 16 minutes. Let cool completely on sheets on wire racks. Cookies can be stored in an airtight container up to 1 week. Rate it Print