Ginger lemon cookies

Yield: 36 servings

Measure Ingredient
¼ pounds Unsalted butter
¾ cup Sugar; plus
2 tablespoons Sugar-- plus more
\N \N For sprinkling
1 large Egg
1 tablespoon Grated lemon zest
1⅓ cup All-purpose flour
½ teaspoon Ground ginger
½ teaspoon Baking soda
¼ teaspoon Salt
¼ cup Crystallized ginger in 1/8\" dice

Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside.

In an electric mixer, use paddle to mix butter and sugar on medium-high speed until light and fluffy for about 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine. In a bowl, whisk together flour, ground ginger, baking soda, salt and crystallized ginger, add to butter mixture; mix on medium-low speed to combine, about 20 seconds. Using two spoons, drop about 2 teaspoons of batter on baking sheet; repeat, spacing them 2 inches apart. Bake for 7 minutes. Makes 3 dozen.

Recipe Source: Martha Stewart Living - <> Formatted for Mastercook by Lynn Thomas - dcqp82a@...

Recipe by: Martha Stewart

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