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Candied Ginger Icebox Cookies

111

  • Prep Time10 mins
  • Total Time1 hr 30 mins
  • Makes55 to 60 Cookies
Candied Ginger Icebox Cookies

Roberto Caruso

Chatelaine Triple Tested

Ingredients

  • 2 1/2 cups all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 3/4 cup granulated sugar

  • 1 cup unsalted butter, at room temperature

  • 1 egg

  • 1/2 cup finely chopped candied ginger

  • 1/2 tsp ground ginger

Instructions

  • STIR flour with baking powder and salt in a medium bowl. Set aside. Add 1/2 cup finely chopped candied ginger and 1/2 tsp ground ginger to flour mixture.

  • BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg. Gradually beat in flour mixture, just until combined. Gather into a ball. Divide dough in half, then roll each portion into a 2-inch-wide log. Wrap logs in wax paper and twist ends. Chill until firm, 1 to 1 1/2 hours.

  • POSITION racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment.

  • SLICE cookies into 1/4-inch rounds and arrange 1 inch apart on prepared sheets. Bake in top and bottom thirds of oven, switching halfway through, until cookies are golden, 10 to 12 min. Let cookies cool on sheets for 1 min, then transfer to a wire rack to cool completely. Repeat with remaining dough. Cookies will keep well, stored in an airtight container at room temperature, up to 5 days.

How to roll icebox cookie dough

https://www.youtube.com/watch?v=pMF_vcrxunw

Want to make your own candied ginger? We'll show you how.

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