1 Flour to roll, approximately 3 cups (360 g) all-purpose flour
Instructions
1. Heat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. In a large bowl, beat 1/2 cup (113 g) butter and 1 cup (200 g) sugar together until pale and fluffy, about 3-4 minutes. This is the creaming technique: beating fat and sugar together to incorporate air.
3. Add the 2 eggs one at a time, beating well after each addition. Pour in 1/2 cup (120 ml) light cream and mix until combined.
4. In a separate bowl, whisk together the baking powder, salt, and ground ginger. Gradually stir the dry mixture into the butter mixture.
5. Add flour a little at a time, mixing just until a soft dough forms that can be rolled without sticking — approximately 3 cups (360 g). The dough should be firm enough to roll but still slightly tacky.
6. On a lightly floured surface, roll the dough out to approximately 1/4 inch (6 mm) thickness. Cut into rounds or shapes with a 2-inch (5 cm) cookie cutter.
7. Place the cut cookies on the prepared baking sheets, spacing about 1 inch (2.5 cm) apart. Bake at 375°F (190°C) for 10-13 minutes, until the edges are lightly golden and the centers are just set — the cookies should feel firm to a light finger press and show no glossy raw surface.
8. Transfer to a wire rack and cool completely before storing.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.