Yield: Yields about 8 dozen cookies.
Make Ahead Tips
The dough logs may be refrigerated for up to 3 days or frozen for 1 month. Thaw overnight in the refrigerator before proceeding with the recipe.
Ginger-Spiced Slice & Bake Cookies: Add to the flour mixture: 3/4 cup finely chopped crystallized ginger, 2 tsp. ground ginger, 1 tsp. ground cinnamon, and a pinch of ground black pepper. The crystallized ginger may cause the dough to crumble as you slice the cookies; just press them back together.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.For perfectly round cookies, shape the dough into logs, wrap in plastic, and insert into empty paper towel tubes.
I noticed this recipe when it was first published in 2007. Then I saw it again in a Cookies special issue. When I saw it for a third time in this year's Holiday Baking special edition, I decided that Fine Cooking was trying to tell me something and that I should bake these cookies already. I'm glad I got the message. These are great cookies-- a perfect combination of butter and vanilla flavors in a crisp, slightly caramelized sugar cookie. Plus, they are in a super-easy slice and bake format, so they can be baked at will. Dangerously tasty! I put a few sprinkles on some for Halloween, and I bet these would be good as sandwich cookies too.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.