Double-Ginger Sugar Cookies (Or Hazelnut Nutella or Thumbprints) Recipe

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Double-Ginger Sugar Cookies (Or Hazelnut Nutella or Thumbprints)
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Ingredients
9
Count
Nutrition
817
Calories
Total time
30
Minutes
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Ingredients:

  • 2 1/2 cups flour
  • 1/2 tbsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups sugar
  • 1 large egg yolk
  • 1 tsp vanilla

Directions:

  1. In a medium bowl, whisk the flour with the crystallized and ground ginger, baking soda and salt. Using a mixer, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. Beat in the dry ingredients at medium-low speed. Refrigerate the dough for 15 minutes.
  2. Preheat the oven to 350 degrees. Position the racks in the upper and lower thirds of the oven. On a lightly floured surface, roll out half at a time of the dough to 1/8 thickness. Using a 2 biscuit cutter, stamp out ronds as close together as possible. Arrange the rounds on large baking sheets, about 1 inch apart. Gather the scraps and reroll, cutting out more cookies.
  3. Bake the cookies in batches for about 20 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.
  4. FOR HAZELNUT-NUTELLA SANDWICH COOKIES: In a food processor, finely grind 2/3 cup roasted and salted hazelnuts. Replace both gingers with the ground nuts. Sandwich the cookies with Nutella or another chocolate spread.
  5. FOR COCONUT-RASPBERRY THUMBPRINTS: Replace both gingers with 3/4 cup shredded unsweetened coconut. Roll the dough into 1 balls and bake for 14 minutes. Then make a dent in the cookies and fill with raspberry jam (or any jam of your choice - muscadine is great too!). Bake for about 10 more minutes.
  6. FOR COCOA NIB-CHOCOLATE CHIP COOKIES: Finely chop two 3-ounce milk chocolate bars with cocoa nibs. Replace both gingers with the chopped chocolate and nibs, folding them in after beating in the dry ingredients.
  7. MAKE AHEAD: The cookie dough can be wrapped in plastic and aluminum foil and refrigerated for up to 1 week or frozen for up to 1 month. Thaw in the refrigerator before using. The baked cookies can be stored in an airtight container for up to 1 week or wrapped in plastic and foil and frozen for up to 1 month.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 816.74 Kcal (3420 kJ)
Calories from fat 398.69 Kcal
% Daily Value*
Total Fat 44.3g 68%
Cholesterol 112.34mg 37%
Sodium 1705.32mg 71%
Potassium 146.48mg 3%
Total Carbs 97.65g 33%
Sugars 24.6g 98%
Dietary Fiber 6.91g 28%
Protein 9.36g 19%
Vitamin A 0.4mg 13%
Iron 4.1mg 23%
Calcium 198.6mg 20%
Amount Per 100 g
Calories 441.85 Kcal (1850 kJ)
Calories from fat 215.69 Kcal
% Daily Value*
Total Fat 23.97g 68%
Cholesterol 60.78mg 37%
Sodium 922.56mg 71%
Potassium 79.24mg 3%
Total Carbs 52.83g 33%
Sugars 13.31g 98%
Dietary Fiber 3.74g 28%
Protein 5.06g 19%
Vitamin A 0.2mg 13%
Iron 2.2mg 23%
Calcium 107.5mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.2
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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