CookingLight diet CookingLight diet
Photo by Rosemary Calvert via Getty Images
Cook Time
12 Mins
Prep Time
15 Mins
Total Time
50 Mins
64 cookies

Three kinds of ginger define this zippy cookie, which I’ve been baking and tweaking since the mid-1990s from Barbara Tropp’s China Moon Cookbook. She, too, was a proponent of freezing cookie dough so I knew the recipe was a keeper. For good results, have the butter at moderate room temperature (64°F to 68°F), not melting in the wrapper. If you don’t have crystallized ginger, they’ll still be tasty.

Ginger Coins

photo by Justin Walker

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How to Make It

Step 1

Use an electric hand mixer on medium speed (or a stand mixer outfitted with the paddle attachment) to mix the butter for about 10 seconds. Pause to add the sugar. Beat for 3 to 4 minutes until pale colored and aerated. Remove the beaters (or paddle).

Step 2

Add the fresh ginger, ground ginger, vanilla, baking soda, salt, and flour. Use a spatula to combine. If it's dry, crumbly, and doesn't come together, add 1 teaspoon water. Transfer onto a lightly floured work surface, then gather and gently knead dough into a ball.

Step 3

Divide into 4 portions, rolling each into a generous 1-inch-thick log. Wrap each in parchment paper then plastic wrap. Label with masking tape, and freeze for up to 3 months. If the cookies are to be baked immediately, cover then chill the dough for 20 minutes, which will make it easy to slice.

Step 4

To bake, heat the oven to 350°F with a rack in the middle position. Line a baking sheet with parchment paper.

Step 5

Partially or fully thaw the dough log before using. Cut it into 1/4-inch-thick slices (about 16 total). Place the flat rounds 1 1/2 inches apart on the prepared baking sheet. Press a crystallized ginger cube in the center of each. Bake at 350°F for 10 to 12 minutes, until spread out, lightly puffed up, and lightly golden at the edges. Cool cookies on the baking sheet on a wire rack for 8 to 10 minutes before eating.

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