Eight holiday cookies that start with a simple shortbread or gingerbread dough
We took two of our favourite cookie doughs—shortbread and gingerbread—and gave them each three delectable variations. The results? Eight terrific holiday treats.
SPARKLING DOUBLE GINGER COOKIES MAKES ABOUT 32 COOKIES HANDS-ON TIME 25 MINUTES TOTAL TIME 55 MINUTES ⅓ cup unsalted butter, softened 1 cup granulated sugar 1 large egg ⅓ cup fancy or cooking molasses 2 cups all-purpose flour ½ cup finely chopped crystallized ginger 1½ tsp ground ginger 1 tsp cinnamon 1 tsp baking soda ¼ tsp ground cloves pinch salt ¼ cup coarse sugar Preheat oven to 350°F. Line 2 rimless baking sheets with parchment paper. In large bowl, beat butter with granulated sugar until u y; beat in egg and molasses until combined. In separate bowl, whisk together our, crystallized ginger, ground ginger, cinnamon, baking soda, cloves and salt; stir into butter mixture just until combined.
Place coarse sugar in shallow dish. Roll dough by 1 tbsp into balls; roll in coarse sugar to coat. Arrange, 2 inches apart, on prepared pans. ake, 1 sheet at a time, just until edges are rm, 10 to 12 minutes. Let cool on pans for 5 minutes. Transfer to racks; let cool completely.
PER COOKIE about 98 cal, 1 g pro, 2 g total fat (1 g sat. fat), 19 g carb (trace dietary fibre, 12 g sugar), 11 mg chol, 44 mg sodium, 106 mg potassium. % RDI: 1% calcium, 7% iron, 2% vit A, 6% folate.