Fresh Ginger Cookies

Shōga no Kukkī

Preparation info
  • Makes

    3 dozen

    • Difficulty


Appears in
An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

This is a cookie that goes well with the melon sherbet and ice creams in this chapter, or for that matter with any frozen dessert. The assertive ginger flavor is typical of many Japanese dishes, though this cookie is also a little reminiscent of the Austrian Linzer torte.


  • ½ cup unsalted butter, at room temperature
  • ½ cup (about 4 ounces


Preheat your oven to 375 degrees.

Cream the butter and sugars together until well combined and fluffy. (The Japanese traditional suribachi mortar happens to do a fabulous job of creaming untraditional materials such as butter and granulated sugar. Of course a blender, wh