Lemon Ginger Cookies — 25 Days of Christmas Cookies

In the winter we all seem to have weeks when our throat is just a little scratchy.  The tea lover in me always advocates drinking copious quantities of tea with lemon and honey as the answer to any throat dilemma.  Amazingly, these cookies actually have a similarly soothing affect.  The lemon and ginger are both helpful when winter colds threaten, add a nice hot cup of tea and you are well on your way to a much healthier and tasty winter.

big ginger lemon cookies

Big Lemon Ginger Cookies

Makes about 3 dozen

  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 egg, slightly beaten
  • 1 tablespoon grated lemon zest
  • 1 1/3 cups all purpose flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup crystallized ginger, diced 1/8 inch (see NOTE)
  • 2 tablespoons granulated sugar

Additional granulated sugar for sprinkling20171207_150518.jpg

Directions:

  1. Heat oven to 350F. Line two baking sheets with parchment and set aside.
  2. Whisk together; flour, dry ginger, baking soda, salt and crystallized ginger.  Set aside.
  3. Place butter and sugar in the bowl of a stand mixer and beat on medium using paddle attachment until light and fluffy, about 5 minutes, scraping down sides of bowl twice.
  4. Add beaten egg and mix to incorporate.
  5. Add lemon zest and mix to incorporate.
  6. With the mixer on medium low speed, gradually add flour mixing only till combined. 

  7. Using a small scoop or two spoons, drop about 1/2 tablespoon dough on prepared baking sheets.  Space cookies about 3 inches apart.
  8. Bake at 350F for 7 minutes and removing only one sheet at a time, sprinkle cookies with granulated sugar, rotate sheet and return to oven for an additional 7 minutes or till golden. Repeat with second sheet.
  9. Slide parchment with cookies onto a wire rack to cool for about 15 minutes.
  10. Cookies should be stored at room temperature in an air tight container.
  11. Enjoy!

NOTE:  to chop crystallized ginger use the additional 2 tablespoons sugar on cutting board to help keep ginger in separate pieces. Be sure to add sugar used for cutting ginger into the batter.

 

 

 

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