The Pioneer Woman Tasty Kitchen
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Ginger Sugar Cookies

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

These lightly ginger flavored sugar cookies are so delicious. They are a play on a flaky, buttery cookie that I use as my standard cut cookies. By adding the spices, they take on a lovely autumnal flavor that reminds me of spiced cider or something along those lines.

Ingredients

  • FOR THE COOKIES:
  • 2 sticks Unsalted Butter
  • 1 pinch Salt
  • ¾ cups Powdered Sugar
  • 2 whole Egg Yolks
  • 2-¼ cups All-purpose Flour
  • 2 teaspoons Ginger
  • ½ teaspoons Cinnamon
  • _____
  • FOR THE ROYAL ICING:
  • 3-½ cups Sifted Powdered Sugar
  • 1 teaspoon Vanilla Or Almond Extract
  • 2 whole Large Egg Whites
  • Assorted Food Coloring (optional)

Preparation

Preheat the oven to 325 degrees (F). Prepare sheet pans with silpats or parchment paper.

In an electric mixer, cream together the butter and salt, and whip until creamy. Slowly add the powdered sugar and beat until light and fluffy, about 2 minutes. Add the yolks and mix to combine. Add the flour, ginger and cinnamon until just barely combined (over mixing will make them tough). Wrap the dough in plastic wrap and refrigerate until the dough is firm and chilled enough that you are able to handle it.

(I recommend cutting the chilled dough in half and working with smaller chunks at a time so it doesn’t all get warm and sticky. Just keep the second half in the fridge until you are ready to use it. I also suggest rolling the dough out with powdered sugar, not flour-it keeps the cookies from getting tough from the extra flour).

Once the dough is rolled out, cut shapes with a cookie cutter and gently lay them on the silpat covered sheet pans. Bake for 8-12 minutes. (It really depends on your oven). They should remain very pale, and should NOT turn golden brown. If they start to color on the edges, remove them immediately.

If you are going to add royal icing, wait until the cookies are completely cooled to decorate.

For the Royal Icing:
Using an electric mixer, combine the powdered sugar, flavoring and egg whites together until thick, smooth and shiny. If the icing is too runny, add more powdered sugar by the spoonful until it reaches your desired consistency. If you want to add food coloring, divide the icing into small bowls, and add the desired color into each bowl. It is best to use the icing immediately, or keep it covered with plastic wrap so it doesn’t form a crusty skin. You can spread the icing or pipe in on to the cookies.
Have fun!

3 Comments

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Heather Christo on 11.1.2010

OMG!!! NOOOOO 2 sticks of butter. I will change that immediatley!!

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shari on 10.31.2010

What beautiful cookies! Does this recipe seriously call for 2 cups of butter??? 4 sticks?

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[email protected] on 10.31.2010

These are awesome looking cookies. What a beautiful job!

2 Reviews

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blackhawkwife on 10.22.2012

Good recipe with a nice flavor. Yes make sure your dough is nice and chilled and stays that way.

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cilantrolime on 11.13.2010

thank you!!! it’s so hard to find a good rolled sugar cookie recipe that actually tastes good. and thanks so much for the tips at the bottom, too. using powdered sugar instead of flour was great. my husband came up with the clever idea of putting freezer packs on the kitchen island (where i roll) and they cut even better.

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