一个super-easy, no-mixer-needed cookie dough recipe that doesn’t dirty any bowls and leaves plenty of time for the fun stuff—baking, decorating, and eating dough scraps, of course.
Ingredients
Makes about 24 cookies
Special Equipment
Step 1
在食品加工机,直到平滑过程黄油。一个dd granulated sugar and brown sugar and process until thoroughly blended into butter, about 1 minute. Add egg yolks and vanilla; process until mixture is smooth and looks glossy, about 30 seconds. Add salt, cinnamon, ginger, cardamom, baking powder, and 2 cups plus 2 Tbsp. flour; pulse until dough comes together around the blade. Turn out onto a work surface and knead a couple of times to incorporate any floury bits. Divide dough in half; pat into two 1/2"-thick disks. Wrap in plastic and chill until firm, 45–60 minutes.
Step 2
Let dough sit 5 minutes at room temperature to soften slightly.
Step 3
Preheat oven to 350°F. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4" thick. Punch out cookies with cookie cutters and transfer to parchment-lined baking sheets, spacing at least 1" apart. Sprinkle with sanding sugar, if using, and press in lightly to adhere. Gather up scraps and reroll once. Chill cookies on baking sheets until firm, 5–10 minutes, then bake until edges are golden brown, 12–18 minutes. Let cool 5 minutes on baking sheet; transfer to a wire rack and let cool completely.
Step 4
If using royal icing, decorate cooled cookies and let dry 2 hours.
Do Ahead
Step 5
Dough can be made 1 month ahead; freeze instead of chilling. Cookies can be baked 2 weeks ahead (do not decorate with royal icing); place in airtight container and freeze.
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Reviews (5)
Back to TopWell, let me tell you, the flavors are amazing. Love the twist on a traditional roll-out cookie with the addition of ginger, cinnamon, nutmeg and cardamom (my fav). This has been my go-to cookie for 5 years now. And I host an annual cookie decorating party for no fewer than 10 little kids, so I am in deep. Why four stars? Because every year, like a holiday tradition, I haul out my food processor, a large kitchen aid, and try to make these damn cookies as instructed in the recipe. Every year the butter gets clumped up on one of the blades, does not incorporate and causes me to jab at it with a wooden spoon through the feed as the food processor spins. This goes on for 5-10 minutes, and sometimes the poking device gets chopped by the food prosper blade, sending bits of rubber or wood into the sticky butter. Then I remember what happened the prior years- that I started with the food processor, got frustrated and ruined some cooking tools, and then had to transfer the gloppy butter mixture to the stand mixer to finish the mixing, because the food processor cannot do the job. I have to scrape sticky butter off of everything with a rubber scraper tool. Then I have about a zillion dirty dishes and I get angry because the recipe specifically flaunts that it does not get many dishes dirty. I curse Claire Saffitz and wonder if she has to prop up the food processor industry because they are a big advertiser or something. I vow to remember to use the stand mixer the next year. And I never do. It’s a real sticking point for me.
Good flavor but food processors are not for butter
San Francisco, CA
12/18/2021
These tasted great but were a bit sticky to roll out.
melissap@mpsvt.org
Vermont
12/9/2020
This is much more of a sugary gingerbread cookie than a typical christmas sugar cookie. Was easy to make and good for decorating but the flavor profile wasn't as nice as other gingerbread cookies I've had.
jwonder2
New York
12/23/2019
Followed recipe to a T. Took to share. Very popular.
bethalane
Carson City, NV
3/2/2017
Everyone loves these cookies. I have a small Cuisinart, and make 1/2 recipe.
一个nonymous
1/1/2017
