Ginger Spice Button Cookies

These little button cookies are like mini bites of gingerbread bedazzled with jewels. The crystal sugar gives them a sweet little crunch.

Tiny ginger cookies like these are perfect for gifting in a little bag. If you don't eat them all before they get out the door, that is. Happy Holidays!

Ginger Spice Buttons

Tara Teaspoon

The holidays wouldn't be complete without these melt-in-your-mouth bites.

5 from 2 votes

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Prep Time 30 mins

Cook Time 8 mins

Total Time 2 hrs

Course Dessert

Cuisine American

Servings 5 dozen cookies

Calories 626 kcal

Ingredients

  

1x2x3x

• 1 cup unsalted butter softened
• ½ cup light brown sugar
• 2 tbsp molasses
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 cups all-purpose flour
• 1½ cups lightly toasted blanched almonds finely ground
• 1 tbsp cornstarch
• 1 tsp cinnamon
• 2 tsp ground ginger
• ¼ tsp allspice
• Large crystal sugar

Instructions

 

• In a bowl, beat together butter and sugar until smooth, scraping inside of bowl. Beat in molasses, vanilla and salt, then stir in flour, almonds, cornstarch, cinnamon, ginger and allspice. Wrap and chill dough for 1 hr.
• Heat oven to 350°F. Roll dough into 1-inch balls, roll in crystal sugar and place on baking sheets. Bake until bottoms are lightly browned, about 8 min. Cool on pans 3 min. Transfer to wire racks and cool completely. Store airtight up to 5 days.

Notes

Tiny ginger cookies like these are perfect for gifting in a little bag. If you don't eat them all before they get out the door, that is. Happy Holidays!

Nutrition

Calories: 626kcalCarbohydrates: 68gProtein: 5gFat: 37gSaturated Fat: 23gCholesterol: 97mgSodium: 131mgPotassium: 220mgFiber: 1gSugar: 27gVitamin A: 1135IUCalcium: 58mgIron: 3mg

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About Tara Teaspoon

I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

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Recipe by Tara Bench. Photography Jose Picayo. Food Stylist: Sarah Neumeier. Recipe originally published in LHJ Dec 09