Ginger-Lemon Cookies

Name: Ginger-Lemon Cookies
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 28 cookies
Ingredients: 1/2 cup unsalted butter, at room temperature; 1 cup sugar, divided; 1 egg; 2 3/4 teaspoons grated fresh lemon rind; 1/2 teaspoon vanilla extract; 1 cup flour, plus; 2 tablespoons flour; 1 1/2 teaspoons baking powder; 1 teaspoon ground ginger; 1/4 teaspoon salt; extra flour, for shaping (Andrea Gordon(she won!)

Submitted by spatchcock

"Another great ginger cookie recipe. I found this a long time ago in an article about all-time best cookies (this one was submitted by a cookie-making all-star named Andrea Gordon.)"

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photo by lemon-yellow

Ready In:: 28mins
Ingredients:: 11
Yields:: 28 cookies

ingredients

¹⁄₂ cup unsalted butter, at room temperature
1 cup sugar, divided
1 egg
2 ³⁄₄ teaspoons grated fresh lemon rind
¹⁄₂ teaspoon vanilla extract
1 cup flour, plus
2 tablespoons flour
1 ¹⁄₂ teaspoons baking powder
1 teaspoon ground ginger
¹⁄₄ teaspoon salt
extra flour, for shaping (Andrea Gordon(she won!)

directions

Set the oven at 325 degrees.
Line 2 baking sheets with parchment.
In an electric mixer, cream the butter with the 3/4 cup plus 1 tablespoon sugar.
When the mixture is smooth, beat in the egg, lemon rind, and vanilla.
Sift the flour, baking powder, ginger, and salt.
With the mixer set on its lowest speed, add the dry ingredients to the batter.
Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.
With floured hands, using heaping teaspoons of the dough to form balls, roll them until smooth.
Arrange them 2-inches apart on the baking sheets.
Put the remaining 3 tablespoons of sugar in a bowl.
Dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3-inch thickness.
Bake the cookies for 18 minutes or until the edges are golden brown.
Cool on wire racks.
Store in an airtight container.

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Reviews

These are the best Cookies! I've made them twice this week! I listened to the other reviews and I did add much more lemon zest and ginger than it called for. I used the zest of 2 lemons, and I used 3 tsp. of Ginger. Also, instead of dipping the glass in water, I dipped it in the lemon juice of one of the lemons and then the sugar. It really made all the difference!

In My Tummy
Delicious and flavorful cookies. I put in extra lemon rind and ginger for added flavor. For the one cup of flour, made 1/3 of it whole wheat flour. Came out great! Will definately make them again.

gourmet1
Hardly any ginger flavor and the cookies did NOT turn out like the photo... Followed the recipe exactly and ended up with one massive cookie on my sheet pan - if they had tasted halfway decent I could over look the way they looked, but this was definitely not worth my time.

Kimberly K.
I used avocado instead of butter and they turned out really yummy. Might add a little more flour next time as the mixture was a little too moist to roll in hand, so just spooned dobs on the baking tray. So tasty, but will also try more lemon and ginger.

Yvonne L.
These cookies were flavorful, but seemed to be missing something. If I make them again I will put in more ginger and more lemon. Thanks for sharing.

Lighthouse Rita