Double Ginger Sugar Cookies
Ginger cookies don't have to be saved for the holidays! Bake these yummies up for a summer picnic or BBQ and watch your guests devour them!
Makes 6 1/2 dozen cookies
PREP: 30 MIN
PREHEAT OVEN TO 350 degrees
COOK: 10-14 minutes depending on YOUR oven temps
Cannabis Infusion:
- When I make these yummies, I use one stick of canna-butter and one stick of regular butter. If you want really strong cookies, use two infused canna-butter sticks. You get to control how potent you want your canna-butter before you decarb and make the butter
- If using a cannabis oil that is pre-made, add to the wet ingredients, including the softened butter and mix thoroughly with an electric mixer and make sure the cannabis oil isn't clumping.
The Stuff You'll Need:
- 2 1/2 cups all-purpose flour
- 1/3 cup finely chopped crystallized ginger (3 ounces)
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks ( 1/2 pound) unsalted butter, softened
- 1 1/4 cups sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Pay Attention to the Directions:
Step 1
In a medium bowl, whisk the flour with the crystallized and ground ginger, baking soda and salt. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, 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. Divide the dough in half. Pat each half into a round, wrap them in plastic and refrigerate for 15 minutes.
Step 2
Preheat the oven to 350°. Position the racks in the upper and lower thirds of the oven. On a lightly floured surface, roll out each piece of dough 1/8-inch thick. Using a 2-inch biscuit cutter, stamp out rounds 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.
Step 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.
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.
BONUS:
If you want to make these into thumbprint cookies, you can add the candied ginger into the indentation before cooking or just before they are about to come out of the oven.
Step 1
In a medium bowl, whisk the flour with the crystallized and ground ginger, baking soda and salt. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, 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. Divide the dough in half. Pat each half into a round, wrap them in plastic and refrigerate for 15 minutes.
Step 2
Preheat the oven to 350°. Position the racks in the upper and lower thirds of the oven. On a lightly floured surface, roll out each piece of dough 1/8-inch thick. Using a 2-inch biscuit cutter, stamp out rounds 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.
Step 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.
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.
BONUS:
If you want to make these into thumbprint cookies, you can add the candied ginger into the indentation before cooking or just before they are about to come out of the oven.
