two cookies sit on a table. one chocolate chip. the other, a sugar cookie.
the chocolate chip looks at the sugar and scoffs. it knows that it is the front runner, cherished and beloved by all across this (great..?) nation.
it knows that people want it. and it knows that if it's anytime but christmas, it's gonna kick the sugar cookie's desserty ass.
let me lay down the law.
unless you, you pretentious chocolate chip cookie, are one of These kin, still barely warm from the oven...which you are probably absolutely not...i'm swiping the sugar cookie, leaving you on the table left to wallow.
candied and ground.
they are simple + oomph.
i have a serious thing for ginger.
stash this recipe away, and churn them up on any random chilly day.
frost them. sandwich them. dot them with caramel puddles. leave them plain.
cooooooooookies, Yes.
don't share them with anyone dumb.
Double Ginger Sugar Cookies
from food and wine
2 1/2 cups all-purpose flour
1/3 cup finely chopped crystallized ginger
1 1/2 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups sugar
1 large egg yolk
1 tsp pure vanilla extract
in a medium bowl, whisk the flour with the crystallized and ground ginger, baking soda, and salt. in a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. beat in the egg yolk and vanilla, scraping down the sides. beat in the dry ingredients at medium-low speed. divide the dough in half and pat each into a round, wrap in plastic and refrigerate for at least 15 minutes.
preheat the oven to 350. on a lightly floured surface, roll out each piece of dough 1/8 inch thick. using a 2 inch cutter, stamp out rounds and arrange on baking sheets. bake for about 20 minutes, until golden, turning the pans halfway through baking.
right when i took them out of the oven i smashed them down softly with the flat bottom of a glass. this is totally optional.
let cookies cool on sheets for 5 minutes, then transfer to racks to cool completely.
right when i took them out of the oven i smashed them down softly with the flat bottom of a glass. this is totally optional.
let cookies cool on sheets for 5 minutes, then transfer to racks to cool completely.