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Prep Time: 12 Minutes Cook Time: 17 Minutes |
Ready In: 29 Minutes Servings: 2 |
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A heavy sugar crust and the peppery bite of fresh ginger make these gingerbread cookies scrumptious. Be sure your spices are fresh; it will make a big taste difference here. Ingredients:
1 1/2 cups all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 teaspoons ground ginger |
1 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon freshly grated nutmeg |
1/2 cup unsalted butter, softened |
1/2 cup firmly packed dark brown sugar |
1/4 cup dark molasses |
1 egg yolk |
1 tablespoon grated lemon rind |
1 tablespoon grated fresh ginger |
1/2 teaspoon vanilla extract |
1 large egg |
2 tablespoons whipping cream |
1 (3.25-oz.) jar coarse sparkling sugar (see note) |
Directions:
1. Combine first 7 ingredients in a medium bowl; stir until blended.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Beat in molasses, egg yolk, lemon rind, grated ginger, and vanilla. Stir in flour mixture; beat just until blended.
3. Shape dough into a ball, and divide in half. Flatten each half into a round disk; wrap each in plastic wrap, and chill 2 1/2 hours until firm.
4. Line 2 large baking sheets with parchment paper. Roll out dough, 1 section at a time, to 1/4 thickness on a lightly floured surface. Cut into star shapes, using a 4 cookie cutter. Place 1/2 apart on prepared baking sheets.
5. Whisk together 1 egg and whipping cream; brush egg wash lightly over cookies. Sprinkle heavily with sparkling sugar.
6. Bake at 325° for 17 minutes or until cookies are puffed and slightly darker around edges. Cool 2 minutes on baking sheets; remove with parchment paper to wire racks to cool completely.
7. Note: Sparkling sugar can be purchased at gourmet grocery stores or cake decorating shops, or ordered from La Cuisine at 800-521-1176 or
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