The holidays are hectic. Slice-and-bake cookies (also known as icebox cookies) are one way to keep up the baking without adding to the madness of your schedule. You can make the cookie dough several days before you bake them and even freeze it. Then defrost in the fridge overnight before slicing and baking. Chopped crystallized ginger is a really great ingredient to flavour this recipe, but feel free to use any of your favourite candied fruits or even dried cranberries or dried cherries.
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- 230 grams (1 cup) unsalted butter, softened
- 125 grams (1 cup) icing sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 250 grams (2 cups) all-purpose flour
- ¼ cup chopped crystallized ginger (or your favourite candied fruit)
- ¼ cup turbinado (optional)
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar. Add in the vanilla and salt and continue beating the mixture until it is smooth, scraping down the sides of the bowl as needed with a spatula.
- Mix in the flour at low speed, and when the flour is just about gone, add the chopped crystallized ginger.
- Divide the dough in two and roll each half into a log of about 1.5 inches in diameter. Roll each log in turbinado (if using) to coat it evenly all around. Wrap with plastic wrap and chill overnight.
- Preheat the oven to 350ºF. Working with 1 log of dough at a time, slice the crystallized ginger cookies fairly thin. Stagger the sliced cookies on a parchment-lined baking sheet and bake them until the edges are golden, about 15 minutes or so. Let cool a couple of minutes before transferring to a rack to cool completely.