Crystallized Ginger Butter Squares


  • 1 stick cold unsalted butter, cut into 8 pieces
  • 1/3 cup sugar
  • 1 extra large egg yolk
  • 1 cup + 1 tbsp. AP flour
  • 1/3 cup crystallized ginger, chopped
  • 1 teaspoon orange zest, finely grated


  • Cream butter and sugar until smooth, 3-4 minutes.
  • Add the egg yolk and mix until blended. Add the flour, ginger, zest and mix until combined about 2 minutes
  • Gather the dough together and place on a piece of plastic wrap. Shape and mold into a 4 x 4 1/2" block dough. Wrap tightly in plastic wrap. Refrigerate until firm for about 2 hours.
  • Preheat oven to 350F. Move a rack to the top third of the oven. Line large baking sheets with parchment paper.
  • Using a sharp knife, cut the block of dough into four 1" wide strips. Cut each strip into 1/4" wide slices. Place the cookies 1/2 inch apart on the prepared baking sheets.
  • One sheet at a time, bake until the cookies are firm and edges are lightly golden, 10-12 minutes. Cool baking sheets on wire racks.


  • Yield:
  • "6 dozen"SOURCE: Adapted from Martin Yan