5 from 1 vote

Prep Time:20 minutes

Cook Time:15 minutes

Total Time:35 minutes

Servings: 30

• 1 cup salted butter
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups flour
• 3/4 cup finely chopped walnuts
• 4 ounces finely chopped preserved ginger*

• Preheat the oven to 350F and line your baking sheet with parchment paper.

• Cream the 1 cup salted butter and 1/2 cup powdered sugar together until light and fluffy. Beat in the 1 tsp vanilla extract.

• Add the 2 cups flour, and 3/4 cup finely chopped walnuts to the bowl and mix on low until a moist crumbly dough comes together and there is no dry flour left.

• Scoop out tablespoon sized bits of dough a form a divot in the center. Place 1/2 teaspoon of the ginger into the center of the dough. Bring the dough up around the ginger and gently roll the dough into a round ball. Raelene says the balls should be about the size of walnuts.**

• Arrange balls 2 inches apart on your prepared baking sheet and bake for 15 minutes. The cookies will still be quite pale.

• While the cookies bake sift the 1/2 cup powdered sugar and 1 tsp ground ginger together in a small bowl. When the cookies come out of the oven roll the hot cookies in the sugar mixture and place on a cooling rack to cool.

• When completely cooled, roll the cookies again in the sugar ginger mixture.

• Store cookies at room temperature for up to a week, and they can be frozen for up to 3 months. You may need to recoat the cookies with powdered sugar after thawing.

• Enjoy!

*Preserved ginger refers to two main forms: crystallized candied ginger and stem ginger in syrup. I used the candied ginger but either will work.

**A quicker method is to add the minced ginger along with the walnuts to the dough. The ginger flavor is not quite as pronounced, but it is still delicious.

Course: Dessert

Keyword: baking, Christmas cookies, cookies, drop cookies, winter

Serving: 1 cookie · Calories: 124 kcal · Carbohydrates: 12 g · Protein: 1 g · Fat: 8 g · Saturated Fat: 4 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 2 g · Trans Fat: 0.2 g · Cholesterol: 16 mg · Sodium: 50 mg · Potassium: 25 mg · Fiber: 0.4 g · Sugar: 5 g · Vitamin A: 190 IU · Vitamin C: 0.04 mg · Calcium: 6 mg · Iron: 0.5 mg

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