buttery gingernut cookies
 
 
Author:
Serves: 24
Ingredients
  • 1½ sticks of salted butter, softened
  • 1 tsp. vanilla extract
  • ¾ c. brown sugar (dark or light) or Muscovado
  • 1 egg
  • 1¼ c. flour, sifted
  • 1 tbsp. ground ginger, sifted
  • ¼ tsp. baking soda
  • 1 c. sanding sugar, Turbinado sugar or Sugar in the Raw
Instructions
  1. Preheat your oven to 350 F. Line a cookie sheet with parchment paper.
  2. Make sure that your butter is room temperature. Soften in the microwave for about 10-20 seconds if need be.
  3. With an electric mixer on medium speed, cream the butter, vanilla and sugar until light and fluffy, about 5 minutes. Do not skip this step as the creaming method incorporates air into the batter helping to create its texture.
  4. Add the egg and continue to beat until well blended.
  5. Working over a large bowl, sift together the flour, ginger and baking soda. If you are using salt, add it now. *See notes.
  6. With the mixer on low speed, gently pour the dry ingredients into the bowl working in batches. Mix until just combined.
  7. Roll tablespoonfuls of the dough into balls and then roll in the sanding sugar. Place onto the lined cookie sheet leaving room to spread, about 2 inches apart. Sometimes the dough will be too sticky to roll. If this happens, simply scoop out the dough using a small cookie scoop (or tablespoon) onto the cookie sheet. Sprinkle a generous amount of sugar on top. Either method will work.
  8. Bake for 10-12 minutes or until the edges are golden. Cool on wire racks.
Notes
If using unsalted butter, add ½ teaspoon of fine grain salt (table salt) to the dry ingredients.
Recipe by The Clever Carrot at https://theclevercarrot.com/2012/11/buttery-gingernut-cookies/