Matcha and Ginger Sugar Cookies
1 smallginger root, peeled
1 tspmatcha (japanese green tea) powder
2 3/4 call purpose flour
1 tspbaking soda
1/2 tspbaking powder
2 stickbutter, room temperature
1 1/2 csugar
1 tspvanilla extract
16 - 20ginger chew candies
How to Make Matcha and Ginger Sugar Cookies
- In advance, remove butter from refrigerator, place in a bowl, cover bowl with plastic wrap, and allow to warm to room temperature (at least four hours or overnight).
- Cover the dough surface tightly with plastic wrap (to prevent drying) and place in the refrigerator to chill for two hours.
- Remove dough from refrigerator. Measure out a rounded teaspoon of dough into your palm and roll into a sphere. That is the size of dough ball you are going to be making. Lay the dough balls onto a cookie sheet covered with ungreased aluminum foil, evenly spaced, fifteen to a half-sheet pan (they will expand considerably while baking). Into the center of each dough ball, lightly press one of the ginger chew segments.
- Tip: If you lift each dough ball and set it down again before putting it in the oven, you will reduce the chances of it sticking to the foil. The dough will stay easy to work with if you return it to the refrigerator between batches.