Ginger-Studded Sugar CookiesPT120Mhttps://img4.recipesrun.com/201907/2019/0829/0d/2/733154/300x200x50.jpg12 servings
Ingredients:
Silver dragees Colored sugars Royal Icing1/2 tsp. Finely grated orange zest1/2 tsp. Pure vanilla extract1/4 cup Finely chopped crystallized ginger1 cup Sugar Pinch of salt2 cups All-purpose flour2 sticks Unsalted butter, softened
Ginger-Studded Sugar Cookies
By zhanghengshuo
12Person
120Minutes
0Calories
This recipe uses a lot of ginger, it adds that burst of flavor that makes you think, Wow. This sweet, candied-ginger dough can be rolled out and cut into any shape or formed into logs and refrigerated for simple slice-and-bake cookies. The baked, undecorated cookies can be wrapped well and frozen for up to 1 month. The decorated cookies can be kept in an airtight container for up to 5 days.
Ingredients
Silver dragees
Colored sugars
Royal Icing
1/2 tsp. Finely grated orange zest
1/2 tsp. Pure vanilla extract
1/4 cup Finely chopped crystallized ginger
1 cup Sugar
Pinch of salt
2 cups All-purpose flour
2 sticks Unsalted butter, softened
Method
01
In a standing electric mixer fitted with the paddle, beat the butter with the flour and salt at low speed until smooth. Add the confectioners' sugar, ginger, vanilla, and orange zest and beat at low speed until smooth.
02
Divide the dough in half and shape into 2 disks. Wrap the dough in plastic and refrigerate until firm, about 1 hour. Preheat the oven to 350℉ and line 2 baking sheets with parchment paper. Working in batches if necessary, roll out the dough a scant 1/4 inch thick on a lightly floured surface. Stamp out shapes as close together as possible.
03
Arrange the cookies 1 inch apart on the prepared baking sheets. Bake until lightly golden, 14 to 18 minutes depending on their size. Transfer to a rack to cool. Meanwhile, refrigerate the scraps until chilled, then reroll, stamp out more cookies and bake. Decorate the cookies with Royal Icing, colored sugars, and silver dragees.
This recipe uses a lot of ginger, it adds that burst of flavor that makes you think, Wow. This sweet, candied-ginger dough can be rolled out and cut into any shape or formed into logs and refrigerated for simple slice-and-bake cookies. The baked, undecorated cookies can be wrapped well and frozen for up to 1 month. The decorated cookies can be kept in an airtight container for up to 5 days.
01
Information
Gradeeasy
Serving
12 servings
Prep Time60 Mins
Cook Time60 Mins
Total Time120 Mins
02
Ingredients
Silver dragees
Colored sugars
Royal Icing
1/2 tsp. Finely grated orange zest
1/2 tsp. Pure vanilla extract
1/4 cup Finely chopped crystallized ginger
1 cup Sugar
Pinch of salt
2 cups All-purpose flour
2 sticks Unsalted butter, softened
03
Method
Step 1
In a standing electric mixer fitted with the paddle, beat the butter with the flour and salt at low speed until smooth. Add the confectioners' sugar, ginger, vanilla, and orange zest and beat at low speed until smooth.
Step 2
Divide the dough in half and shape into 2 disks. Wrap the dough in plastic and refrigerate until firm, about 1 hour. Preheat the oven to 350℉ and line 2 baking sheets with parchment paper. Working in batches if necessary, roll out the dough a scant 1/4 inch thick on a lightly floured surface. Stamp out shapes as close together as possible.
Step 3
Arrange the cookies 1 inch apart on the prepared baking sheets. Bake until lightly golden, 14 to 18 minutes depending on their size. Transfer to a rack to cool. Meanwhile, refrigerate the scraps until chilled, then reroll, stamp out more cookies and bake. Decorate the cookies with Royal Icing, colored sugars, and silver dragees.