Ginger cookies

By Charmian Christie
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  • Blender or food processor fitted with steel blade
  • Handheld electric mixer
  • 2 baking sheets, lined with parchment paper
  • 1/2 cup (75 grams) chopped crystalized ginger, plus 30 3 millimeter cubes for garnish (see Tips)
  • 1 cup (140 grams) all-purpose flour
  • 1/2 cup (115 grams) salted butter, softened


  1. In a blender or food processor, combine the crystalized ginger and flour; pulse until the ginger is finely ground. (If you prefer, you can leave a few larger pieces for texture.)
  2. In a medium bowl, using a handheld electric mixer on low speed, beat the butter until smooth. Increase the speed to high and beat for one minute. Add the flour mixture and mix by hand with a spoon. Once the dough comes together, form into a log four centimeters in diameter. Wrap in parchment or waxed paper and refrigerate for at least 30 minutes, until firm, or for up to three days.
  3. Preheat the oven to 300°F (150°C).
  4. Using a sharp knife, slice the dough into rounds 0.5 centimeters thick. Place the rounds on the prepared baking sheets, spacing them about 2.5 centimeters apart. Top each with a piece of crystalized ginger.
  5. Bake one pan at a time on the middle rack of the preheated oven until the cookies are pale golden on the edges, about 18 to 22 minutes.
  6. Let cool on the baking sheet for five minutes before transferring the cookies to a wire rack to cool completely.


The crystalized ginger needs be dry, not moist and sticky. If yours is sticky, chop it into 0.5 centimeter pieces and bake for 20 minutes in a preheated oven on the lowest setting — usually between 150°F and 170°F (70°C to 80°C).

Store the cookies in an airtight container at room temperature for up to one week.


Courtesy of THE 3-INGREDIENT BAKING BOOK by Charmian Christie © 2019 Reprinted with permission. Available where books are sold.


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The 3 Ingredient Baking Book

This recipe appears in The 3 Ingredient Baking Book (© 2019)

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