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Ginger Lemon Cookies

Serves 36 | 

A zingy cookie that's unlike any other treat.



Ingredients:

1 stick unsalted butter
3/4 cup sugar
1 egg
1 tablespoon grated lemon zest
1 1/3 cups flour
1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup crystallized ginger, cut into 1/8-inch dice

Directions:

  1. Preheat oven to 350° F. Line 2 baking sheets with parchment paper and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Scrape down sides of bowl twice. Add egg and mix on high speed to combine. Add zest and mix to combine.
  3. In a bowl, whisk together the flour, ground ginger, baking soda, salt, and crystallized ginger, and add it to butter mixture. Mix on medium-low speed to combine, about 20 seconds.
  4. Using 2 spoons, drop about 2 teaspoons of batter on the prepared baking sheets. Repeat until no dough remains, spacing each cookie 2 inches apart.
  5. Place baking sheets in oven and bake for 7 minutes.
Ginger Lemon Cookies
Serves 36
1 stick unsalted butter
3/4 cup sugar
1 egg
1 tablespoon grated lemon zest
1 1/3 cups flour
1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup crystallized ginger, cut into 1/8-inch dice
  1. Preheat oven to 350° F. Line 2 baking sheets with parchment paper and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Scrape down sides of bowl twice. Add egg and mix on high speed to combine. Add zest and mix to combine.
  3. In a bowl, whisk together the flour, ground ginger, baking soda, salt, and crystallized ginger, and add it to butter mixture. Mix on medium-low speed to combine, about 20 seconds.
  4. Using 2 spoons, drop about 2 teaspoons of batter on the prepared baking sheets. Repeat until no dough remains, spacing each cookie 2 inches apart.
  5. Place baking sheets in oven and bake for 7 minutes.
Season: Summer
Course: Dessert
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Ginger Lemon Cookies

Serves 36

Ingredients:

1 stick unsalted butter
3/4 cup sugar
1 egg
1 tablespoon grated lemon zest
1 1/3 cups flour
1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup crystallized ginger, cut into 1/8-inch dice

Ginger Lemon Cookies

1 stick unsalted butter
3/4 cup sugar
1 egg
1 tablespoon grated lemon zest
1 1/3 cups flour
1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup crystallized ginger, cut into 1/8-inch dice

Directions:

  1. Preheat oven to 350° F. Line 2 baking sheets with parchment paper and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Scrape down sides of bowl twice. Add egg and mix on high speed to combine. Add zest and mix to combine.
  3. In a bowl, whisk together the flour, ground ginger, baking soda, salt, and crystallized ginger, and add it to butter mixture. Mix on medium-low speed to combine, about 20 seconds.
  4. Using 2 spoons, drop about 2 teaspoons of batter on the prepared baking sheets. Repeat until no dough remains, spacing each cookie 2 inches apart.
  5. Place baking sheets in oven and bake for 7 minutes.

Ginger Lemon Cookies

Serves 36
  1. Preheat oven to 350° F. Line 2 baking sheets with parchment paper and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Scrape down sides of bowl twice. Add egg and mix on high speed to combine. Add zest and mix to combine.
  3. In a bowl, whisk together the flour, ground ginger, baking soda, salt, and crystallized ginger, and add it to butter mixture. Mix on medium-low speed to combine, about 20 seconds.
  4. Using 2 spoons, drop about 2 teaspoons of batter on the prepared baking sheets. Repeat until no dough remains, spacing each cookie 2 inches apart.
  5. Place baking sheets in oven and bake for 7 minutes.
Season: Summer

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