Crispy, buttery, sweet and slightly salty. Add to that festively shaped AND easy to make…what could make a better Christmas cookie?? Slice-and-bake is The Secret for holiday baking during these precious, but not-long-enough days. Another great recipe with Gourmet magazine heritage, Gember Koekjes, November 1991.
makes 6 dozen cookies
1 1/2 cups unsalted organic butter, softened to room temperature
1 cup firmly packed light brown sugar
1 cup finely chopped crystallized ginger
3 1/2 cups unbleached, all-purpose flour
1 teaspoon fine grained sea salt or fleur de sel
1. Cream butter and sugar in the workbowl of an electric mixer with the paddle attachment. Sprinkle in the salt, add the flour and mix to combine. Add the ginger and mix briefly to distribute the ginger. Done.
Kitchen Coach Tips
- These cookies have very few ingredients, so make your selections top notch – the best tasting butter and sugars you can find. I prefer the taste of cane sugar to beet sugar, and have a fondness for the Golden Bakers sugar by India Tree.
- And don’t forget your salt. Taste it. It should taste good, not just salty. Seek out natural sea salts that have been minimally processed. You can find many varieties that are very small flake or finely ground and work great in baking. (Yes, I took a class from Mark “If you love it, salt it” Bitterman this year. Check out his Salt News and The Meadow shops in Portland, Oregon and now, New York!)
- A pinch of cardamom is an optional, but nice, addition.