Recipes and Cooking Double-Ginger Crumb Cookie For intense ginger flavor, we've added fresh ginger to the batter and topped each cookie with a sugary ginger topping. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 15, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Freeze Time: 1 hrs Bake Time: 14 mins Total Time: 20 mins Servings: 15 Jump to Nutrition Facts Ingredients ¼ recipe Vanilla Cookie Dough 1 teaspoon grated fresh ginger ¼ cup all-purpose flour 2 tablespoon sugar ¼ teaspoon ground ginger ⅛ teaspoon salt 2 tablespoon cold butter, cut into small pieces Vanilla Cookie Dough Base 1 pound butter, cut into chunks and softened 1 ⅓ cup sugar 1 teaspoon salt 2 egg whites 1 tablespoon vanilla 4 cup all-purpose flour Directions In a medium bowl stir together the dough and fresh ginger. Working between sheets of parchment paper or waxed paper, roll the dough out to 1/4-inch thickness. Slide onto a cookie sheet and freeze at least 1 hour or chill at least 3 hours. For topping, combine the flour, sugar, ground ginger, and salt in a small bowl. Cut in butter until mixture just starts to cling together. Cover and chill for at least 1 hour. Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside. Peel the paper from the top of the dough. Use a 2-inch round cutter to cut circles from dough (if dough is too firm, let stand a few minutes before cutting). Arrange 1 1/2 inches apart on prepared cookie sheets. Gather scraps, roll, and chill as above. Sprinkle topping over cutouts. Bake for 14 to 16 minutes or until both the cookies and the crumb mixture are golden. Cool on cookie sheets for 5 minutes. Remove and cool on wire racks. Vanilla Cookie Dough Base In a very large mixing bowl beat butter with an electric mixer on medium to high speed 30 seconds. Add sugar and salt; beat on medium speed 3 minutes or until smooth and creamy. Add egg whites and vanilla; beat until combined. Gradually add flour, beating until combined. Rate it Print Nutrition Facts (per serving) 131 Calories 8g Fat 14g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 131 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 20mg 7% Sodium 128mg 6% Total Carbohydrate 14g 5% Total Sugars 6g Protein 1g Vitamin C 0mg 0% Calcium 4mg 0% Iron 0.5mg 3% Potassium 17mg 0% Folate, total 19.4mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.