Ingredientes para Ginger Lemon Cookies
- Unsalted Butter
- 3 tablespoons granulated sugar (for topping)
- 1 large egg
- Fresh Lemon Rind
- Vanilla Extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- Ground Ginger
- ½ teaspoon salt
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Cómo preparar Ginger Lemon Cookies
- Preheat oven to 325°F (160°C).
- Line two baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup + 1 tablespoon granulated sugar until light and fluffy.
- Beat in 1 large egg, the zest of 1 lemon, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, 2 tablespoons ground ginger, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until well chilled.
- Roll heaping teaspoons of dough into balls.
- Arrange the dough balls 2 inches apart on the prepared baking sheets.
- Place 3 tablespoons of granulated sugar in a shallow dish.
- Dip the bottom of a glass in cold water, then dip into the sugar. Gently press each dough ball to flatten to about ⅓ inch thickness.
- Bake for 12-15 minutes, or until edges are lightly golden brown. (Keep a close eye on them to avoid over-baking).
- Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
28g
Fat
10g
Carbs
3g
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