These yellow-hued shortbread cookies from chef Chris Tan are inspired by spicy English gingerbread, as well as Dutch and Indonesian ginger cookies. This recipe first appeared in the iPad edition of our December 2013 issue with Chris Tan's story about cookie cutters across the globe, A Cut Above.
Ingredients
- 1 1⁄2 cups flour
- 2 tsp. ground ginger
- 1⁄2 tsp. ground cinnamon
- 1⁄4 tsp. freshly ground white pepper
- 1⁄4 tsp. ground coriander
- 1⁄4 tsp. ground turmeric
- 1⁄4 tsp. kosher salt
- 12 tbsp. unsalted butter, softened
- 1⁄3 cup sugar
- 1⁄2 tsp. lemon extract
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Instructions
Step 1
Whisk flour, ginger, cinnamon, pepper, coriander, turmeric, and salt in a bowl; set aside. Using a hand mixer, beat butter, sugar, and lemon extract in a bowl until fluffy. With the motor running, slowly add dry ingredients until dough comes together. Divide dough into 2 balls and flatten into disks; wrap in plastic wrap and chill 30 minutes.
Step 2
Heat oven to 350°. Working with one piece dough at a time, and on a lightly floured surface, roll dough ¼” thick. Using a cookie cutter, cut out cookies and place on parchment paper–lined baking sheets; roll and reuse dough scraps. Bake, rotating halfway through, until golden and firm, 20–25 minutes. Let cool completely before serving.
- Whisk flour, ginger, cinnamon, pepper, coriander, turmeric, and salt in a bowl; set aside. Using a hand mixer, beat butter, sugar, and lemon extract in a bowl until fluffy. With the motor running, slowly add dry ingredients until dough comes together. Divide dough into 2 balls and flatten into disks; wrap in plastic wrap and chill 30 minutes.
- Heat oven to 350°. Working with one piece dough at a time, and on a lightly floured surface, roll dough ¼” thick. Using a cookie cutter, cut out cookies and place on parchment paper–lined baking sheets; roll and reuse dough scraps. Bake, rotating halfway through, until golden and firm, 20–25 minutes. Let cool completely before serving.
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