Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1 teaspoon baking powder

  3. 1/2 teaspoon baking soda

  4. 1/2 teaspoon salt

  5. 1/2 cup (1 stick) butter, softened

  6. 1/2 cup brown sugar, packed

  7. 1/2 cup crystallized ginger, finely chopped

  8. 1 large egg

  9. 1 tablespoon fresh lemon juice

  10. 2 tablespoons lemon zest, freshly grated and divided

  11. 1/2 cup superfine sugar

Instructions Jump to Ingredients ↑

  1. Directions Preheat oven to 350°F. In a small bowl, combine flour, baking powder, baking soda and salt; set aside.

  2. In bowl of electric mixer, cream together butter and brown sugar until light and fluffy. Add ginger, egg, lemon juice and 1 tablespoon zest; beat until combined. Gradually add flour mixture; mix well. Cover dough and chill 30 minutes.

  3. In a small bowl, combine remaining zest and superfine sugar; set aside.

  4. Drop dough by heaping teaspoons, 2 inches apart, onto parchment-lined cookie sheets. Dip the bottom of a glass into the lemon sugar mixture and flatten dough; repeat for all cookies. Place remaining lemon sugar mixture in a sifter and sift additional sugar over each cookie. Bake 9 to 12 minutes until edges begin to brown. Allow cookies to cool on sheet 2 to 3 minutes. Remove to a cooling rack; cool completely. Store at room temperature in an airtight container with wax paper between layers for up to 1 week.


Send feedback