Make these Ginger & Spice Refrigerator Cookies for the holidays or just make them because they are simple and delicious.
- 3 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- 2 ounce crystallized ginger (finely chopped)
- 1 cup ubsalted butter (at room temperature)
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoon whole milk
- ½ cup turbinado sugar
In a large bowl sift together flour, baking powder, cinnamon, cloves, cardamom, ground ginger, and salt. Stir in crystallized ginger; set aside.
Place butter and granulated sugar in bowl of electric stand mixer and beat until light and fluffy, about 3 minutes. Add the egg and milk and beat to combine. Put mixer on low speed, gradually add flour mixture, and beat until the dough pulls away from the side of the bowl.
Divide the dough in half, cover with plastic wrap, and refrigerate at least 2 hours.
Preheat oven to 375 degrees F.
Remove 1 wrapped pack of dough from refrigerator at a time, un-wrap the dough and roll it by hand into a log about 1‑inch in diameter. Repeat with the second pack of dough. If dough has warmed during rolling, return it to the refrigerator for about 10 minutes. The dough may even be frozen at this point and thawed when ready to bake.
Sprinkle a work surface with half of the turbinado sugar. Roll one of the logs through the pile coating the entire log with as much of the sugar as will adhere. Repeat with the remaining sugar and the second log. Slice each log crosswise into generous ⅓‑inch thick rounds. Place them at least 1‑inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 8 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Store in airtight container for up to 1 week