Lemon-Ginger Cookies
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic drop cookie featuring a delightful combination of warm, spicy ginger and bright, fresh lemon. These simple treats are studded with bits of candied ginger for an extra flavor kick.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | None | 3 dozen cookies |
🔪 Key Equipment
- large bowl
- mixing bowl
- cookie sheet
- sifter
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Cup | Butter or Oleo | softened |
| 3/4 Cup | Sugar | plus extra for sprinkling |
| 1 | Egg | large |
| 1 tsp | Lemon Rind | grated |
| 1 1/2 Cups | Flour | all-purpose |
| 1/2 tsp | Ginger | ground |
| 1/2 tsp | Baking Soda | none |
| 1/4 tsp | Salt | none |
| 1/4 Cup | Candied Ginger | finely chopped |
Instructions
Step 1: Prepare and Cream
- Preheat your oven to 350°F and grease your cookie sheets.
- In a large bowl, cream together the 1/2 cup butter or oleo and 3/4 cup sugar until light, fluffy, and pale.
- Beat in the 1 large egg and 1 tsp grated lemon rind until well incorporated.
Step 2: Combine and Bake
- In a separate bowl, sift together the 1 1/2 cups flour, 1/2 tsp ground ginger, 1/2 tsp baking soda, and 1/4 tsp salt.
- Gradually add the dry ingredients to the creamed mixture, mixing until just combined.
- By hand, stir in the 1/4 cup finely chopped candied ginger.
- Drop by rounded teaspoonfuls onto the prepared cookie sheets and sprinkle the tops with a little extra sugar.
- Bake for 8 to 10 minutes, or until the edges are lightly browned and the centers are set.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Original Recipe Scan
