Easiest, Crispiest Christmas Ginger Cookies Recipe
Serving: 4 servings
Equipment
- Airtight jar
Ingredients
- ½ cup all-purpose flour [69 g]
- ¼ cup sugar (white, granulated) [55 g]
- 1 tablespoon ginger powder [5 g]
- ¼ teaspoon ground cinnamon [0.5 g]
- ¼ teaspoon salt
- ½ unsalted butter [50 g], diced and cold
- 1 tablespoon ice-cold water [10 g]
- 1 tablespoon pecans chopped [6 gr]
Instructions
1. Making the cookie dough
- 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.
2. Forming cookies
- 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.
3. Baking
- Place on a lined cookie tray with at least 2.5" [6 cm] separation between them (they will double in width when baked). 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.
4. Serving and storing
- Store wrapped tightly in wax paper and placed in a tight-fitting lid. Consume within 24 hrs.
Nutrition
Serving: 3cookies | Calories: 149kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 2mg | Potassium: 23mg | Fiber: 1g | Sugar: 9g | Vitamin A: 208IU | Calcium: 12mg | Iron: 1mg
