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.
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.
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.
Explore reviews fromour online community
I just made the chocolate recipe that you have on this website and this weekend I will try Ginger Cookies too.