Three kinds of ginger define this zippy cookie, which cookbook author and culinary instructor Andrea Nguyen has been baking and tweaking since the mid-1990s from Barbara Tropp’s China Moon Cookbook. For good results, have the butter at moderate room temperature (64°F to 68°F), not melting in the wrapper. If you don’t have crystallized ginger, they’ll still be tasty.

Photo: Justin Walker

Set aside time to make one or two batches of your favorite dough (this method works for any kind), and then follow these steps to load up your freezer with cookie gold.

Andrea Nguyen
October 16, 2017

Step 1

Photo: Victor Protasio

Divide each batch into three or four portions. Wrap each dough portion in parchment paper then plastic wrap. When it's time to bake, you can recycle the parchment.

Step 2

Photo: Victor Protasio

Use masking tape to label the dough with the cookie name, oven temperature, and yield to avoid scrambling for recipe instructions. If the dough is soft, freeze it on a tray to a rock-hard state.

 

 

Step 3

Photo: Victor Protasio

Transfer wrapped dough to an airtight container or zip-top bag to freeze for up to three months.

Step 4

Photo: Justin Walker

When it's time to bake, partially or fully thaw the dough log before using. Cut it into 1/4-inch-thick slices. Place the flat rounds 11/2 inches apart on the prepared baking sheet. Bake at 350°F for 10 to 12 minutes, until spread out, lightly puffed up, and lightly golden at the edges. Cool cookies on the baking sheet on a wire rack for 8 to 10 minutes before eating.