Ginger-Curry Sugar Cookies
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
47
Sourness
41
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
Directions:
1
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium-low speed for about 5 minutes, until a thick, smooth paste forms
2
Add the egg and vanilla seeds and mix until combined
3
Meanwhile, in a separate bowl, sift together the flour, confectioners' sugar, ginger, and curry powder; sprinkle the kosher salt over the top
4
With the mixer on low speed, slowly add the dry ingredients to the butter and mix until just combined
5
Divide the dough between 2 sheets of parchment and form into long thin logs, about 1 1/2 inches in diameter
6
Fold the paper over the dough roll and use a pastry scraper to tighten the dough log
7
Use your hands to smooth and form the dough into as perfect a cylinder as you can
8
Refrigerate until firm
9
When ready to bake, preheat the oven to 350°F
10
Line 2 baking sheets with silicone baking mats or parchment paper
11
Using 2 hands, roll the dough logs firmly on a work surface to round out any edges
12
Sprinkle the Demerara sugar onto another baking sheet
13
Unwrap the dough and, using a pastry brush, brush the surface with beaten egg yolk
14
Roll the dough in the sugar and slice it with a sharp knife into 1/4-inch-thick slices
15
Brush the surface of each cookie with beaten yolk, sprinkle a few flakes of Maldon salt on top, and press a piece of crystallized ginger into the center of each cookie
16
Space the cookies about 1 inch apart on the lined baking sheets and bake for 15 to 16 minutes, rotating the pans halfway through, until the edges are just beginning to turn golden
17
Cool in the pan for 10 minutes before transferring to a rack to cool completely
18
Store in an airtight container for up to 5 days
19
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium-low speed for about 5 minutes, until a thick, smooth paste forms
20
Add the egg and vanilla seeds and mix until combined
21
Meanwhile, in a separate bowl, sift together the flour, confectioners' sugar, ginger, and curry powder; sprinkle the kosher salt over the top
22
With the mixer on low speed, slowly add the dry ingredients to the butter and mix until just combined
23
Divide the dough between 2 sheets of parchment and form into long thin logs, about 1 1/2 inches in diameter
24
Fold the paper over the dough roll and use a pastry scraper to tighten the dough log
25
Use your hands to smooth and form the dough into as perfect a cylinder as you can
26
Refrigerate until firm
27
When ready to bake, preheat the oven to 350°F
28
Line 2 baking sheets with silicone baking mats or parchment paper
29
Using 2 hands, roll the dough logs firmly on a work surface to round out any edges
30
Sprinkle the Demerara sugar onto another baking sheet
31
Unwrap the dough and, using a pastry brush, brush the surface with beaten egg yolk
32
Roll the dough in the sugar and slice it with a sharp knife into 1/4-inch-thick slices
33
Brush the surface of each cookie with beaten yolk, sprinkle a few flakes of Maldon salt on top, and press a piece of crystallized ginger into the center of each cookie
34
Space the cookies about 1 inch apart on the lined baking sheets and bake for 15 to 16 minutes, rotating the pans halfway through, until the edges are just beginning to turn golden
35
Cool in the pan for 10 minutes before transferring to a rack to cool completely
36
Store in an airtight container for up to 5 days