This buttery, tender cookie is flavored with crystallized ginger and stamped with a pretty design.
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1 cup Land O Lakes® Butter, softened
2/3 cup powdered sugar
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup finely chopped crystallized ginger
Heat oven to 325°F.
Combine butter, powdered sugar, and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, ground ginger, and salt; beat at low speed until well mixed. Stir in crystallized ginger.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten balls to 1/4 inch with prepared 2-inch cookie stamp. Bake 12-15 minutes or until edges just begin to brown. Cool 2 minutes on cookie sheet; remove to cooling rack.
Variation: Omit ground and crystallized ginger. Add 2 to 3 drops food color to tint dough; add 1/2 teaspoon almond extract or peppermint flavoring. Dough tinted with food color often makes the design more distinct.
To prepare cookie stamp, follow manufacturer’s directions. If there are no directions, prepare stamp by lightly brushing with cooking oil. Dip in flour; shake off excess flour between each stamping of dough balls. If you don't have a cookie stamp, use a glass with a decorative bottom.
Crystallized ginger can be chopped in mini food processor. Add 1 teaspoon sugar to ginger while chopping.