Try these simple, easy, aromatic Christmas ginger cookies. Ginger is one of the ingredients that, to me, signals the arrival of the holidays, and these lovely, thin, very crispy cookies with a lovely ginger flavor are my favorite, and much preferred in my family over soft gingerbread cookies.

– ½ cup [69 grams] of all-purpose flour – ¼ cup [55 grams] of white granulated sugar – 1 tablespoon [5 grams] of ginger powder – ¼ teaspoon [0.5 grams] of ground cinnamon – ¼ teaspoon of salt – ½ stick [50 grams] of unsalted butter – 1 tablespoon of ice-cold water – 1 tablespoon [6 grams] chopped pecans


Combine the dry ingredients (flour, sugar, ginger, cinnamon, and salt) in the food mixing bowl. Add butter to the flour mixture, and pulse until the butter breaks down and the mixture resembles coarse sand. Pour in the cold water and pulse until the mixture clumps together like a dough ball. You may need to pause midway and use a spatula to ensure no unmixed ingredients are sticking to the side.

Step 1:

Pour the dough onto a piece of waxed paper, and roll it into a cylinder of 1 ¼" [3 cm]. Freeze for an hour. Remove the cookie log from the freezer, and cut it into ¼" [0.5 cm] inch slices.

Step 2:

Place on a lined cookie tray with at least 2.5 inches [6 centímetros] separation between them. Sprinkle with pecans. Bake for 20 mins in preheated oven at 300 ºF [150 ºC]. Remove from the oven and cool to room temperature on a wire rack.

Step 3:

Store wrapped tightly in wax paper and placed in a tight-fitting lid. Consume within 24 hrs.

Step 4:

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