Rating: 3.46 stars
39 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 5

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

Martha Stewart Living, February 2009

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Recipe Summary test

Yield:
Makes 24 heart-shaped cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews (1)

39 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 5
Rating: 1 stars
08/25/2018
Followed the instructions and made no adjustments and it still came out not so good. The dough after the two hour rest in the fridge came out super rock hard. Had to wait for the dough to soften up...roll it out and let it rest again in the fridge for 15 minutes. Let it bake and rest and after all that it just tasted horrible. Knew something was up when mixing the dough it was going to come out gross.