Admittedly-Ugly but Assuredly-Delicious Ginger Curry Cookies

23 Feb

It’s no secret: I don’t spend a lot of time on the photos of the food I make and post here. In my defense, I have gotten way better over the years (my early readers will remember the picture associated with these delicious brussels sprouts as the most egregious example), but I will never be a Pinterest princess. I mean really– who are these people who have time to cook something, stage a photo shoot, edit the images and THEN write a blog post? I am just not about that life.

When I pulled these ginger curry cookies out of the oven and realized that the probably wouldn’t garner 1,000 likes on Instagram, I didn’t sweat it. Sure, these little mamas are never going to win a beauty pageant, but I just love the only-a-tad sweet taste and shortbread-like texture. Ms. Congeniality all the way!

photo(1)If you’re using regular sugar, you may have more success than I did– I switched store-bought candied ginger with homemade pieces sweetened with coconut sugar, and those came out darker and less uniform than their pre-made brethren. But with nary a swimsuit contest in sight, I had no problem knocking back more than a few of these bite-sized treats. This recipe comes to us from our OCNY friend, Johnny Iuzzini, (whose oatmeal chocolate CHUNKERS totally deserved the strange punctuation) via MamaKef, who gave us all his cookbook for Christmas.

Ginger Curry Cookies


  • 10 TBS cold unsalted butter, cut into small pieces
  • 1 large egg
  • Seeds from 1 vanilla bean
  • 1.5 c plus 1 TBS all-purpose flour (I used Cup4Cup for gluten free)
  • 0.75 c confectioners’ sugar (I used coconut sugar)
  • 1.5  tsp ground ginger
  • 1 tsp mild curry powder
  • 0.5 tsp kosher salt
  • extra sugar, for rolling
  • 2 large egg yolks, beaten
  • sea salt, for sprinkling
  • 24 one-inch slices crystallized ginger, halved crosswise (I made my own with fresh ginger and coconut sugar)


1. Using a standing mixer with paddle attachment, beat together the butter on medium-low speed until a thick paste forms (about 5 min), then add the egg and vanilla seeds. Mix until combined.

2. in a separate bowl, sift together the flour, sugar, ginger, and curry powder. Sprinkle the kosher salt over the top. Add the dry ingredients to the butter paste SLOWLY and mix on low speed until just combined.

3. Split the dough in half and place between 2 sheets of parchment paper. Shape each half into a thin log that is about 1.5-2 inches in diameter. Cover the log with parchment and using your hands to firm, smooth and form the dough into as perfect a cylinder as you can. Refrigerate until firm.

4. Preheat oven to 350F. Line 2 baking sheets with silicone mats or parchment paper.

5. Use 2 hands to round out any edges on the logs. Use a pastry brush to spread the beaten egg yolk on the surface of the unwrapped dough. Roll the dough in the sugar. Slice it into 1/4-inch-thick slices. Brush the surface of each cookie with beaten yolk, sprinkle a few flakes of Maldon salt on top, and press a piece of crystallized ginger into the center of each cookie.

6. Spread on cookie sheet about 1 inch apart from one another. Bake 15 -16 minutes, rotating the pans halfway through, until the edges are just beginning to turn golden. Cool on the pan for 10 minutes before transferring to a rack to cool completely. Store in an airtight container for up to 5 days.

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