This candied ginger cookies recipe features a delicately crunchy butter cookie dough studded with a generous amount of zesty candied ginger. They are an icebox ginger cookie, which means the flavor will develop nicely as they chill - for up to 3 days - and they make the kitchen smell heavenly for guests in just a few minutes time. It's the perfect holiday cookie!
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill: 1 hour
Total Time: 1 hour, 25 minutes
Yield: 2 to 3 dozen
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 10 tablespoons butter
- ½ cup granulated sugar
- 1 egg
- 2/3 cup chopped candied ginger
- Egg wash:
- 1 egg white
- 2 teaspoons water
- Granulated sugar for sprinkling
In a medium bowl mix the flour and baking powder and set aside. In large mixing bowl, cream the butter and sugar together until smooth. Add the egg and mix in the dry ingredients and candied ginger until a smooth dough forms.
Form the dough into 1 1/2-inch diameter log. Wrap the dough in plastic wrap and chill for 1 hour. Preheat the oven to 350F. Prepare the egg wash by beating together the egg white and 2 teaspoons of water.
Slice the dough crosswise into ¼-inch thick coins. Brush the ginger cookies with the egg wash, sprinkle with sugar, and then bake them on a parchment lined baking sheet for 15 minutes, or until they are lightly browned around the edges. Cool the cookies for 2 minutes on the cookie sheet and then transfer to a wire rack to cool completely.
This candied ginger cookies recipe makes 2 to 3 dozen cookies.