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Recipe: Ginger Mint Cookies

This week’s recipe is inspired by our CSA item for the week. Our garden ginger mint cookies have steadily developed a cult following ever since we started making them almost 2 years ago. They are the first item to disappear at our catering events and I can’t tell you how many times I’ve been asked for the recipe. The best part is that they are super simple to make, the real key is in using high quality ingredients. While we typically use fresh cut mint from our garden for these, our homemade mint extract can be substituted to bring that same garden flavor! I’ve also had great success baking these both in a regular cookie size, about 2 inches across, as well as a mini cookie about the size of thumb print for a snackable addition to any party table. In our kitchen we will often multiply this recipe by 4 to make about 3 dozen good sized cookies as the numbers work out great… 1 lb butter, 4 eggs, 4 cups flour, etc… We then scoop the dough with an ice cream scoop onto baking sheets, freeze it, then remove them and place in Ziploc bags in the freezer. Then, when we need cookies we simply take them out and place them on a parchment lined baking sheet to defrost for about 30 minutes and bake. Super simple! So bake up a batch and share with a friend or neighbor!

Ginger Mint Cookies

Makes Approximately 8-10 cookies

Unit Specification Ingredient Notes

1 Cup AP Flour

¼ Teaspoon Baking Soda

1/4 Teaspoon Salt

1 Egg Yolk

4 Ounces Butter Softened

¼ Cup Sugar

¼ Cup Brown Sugar

1 Tablespoon Grated Ginger

½ Teaspoon Vanilla

¼ Cup Fresh Mint Finely Chopped, Can substitute ½ teaspoon mint extract


1. Beat the sugars with the butter until light and fluffy

2. Add egg yolk along with vanilla, mint and ginger. Beat together.

3. In a separate bowl whisk together flour, baking soda and salt

4. Add flour mixture to the butter mixture and combine

5. Refrigerate dough and then roll into balls.

6. Roll dough balls in sugar and place on a parchment lined baking sheet

Bake at 350 F for approximately 12-14 minutes or until lightly browned on edges. Set aside to cool completely.

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