Ginger Lemon Cookies Recipe

Name: Ginger Lemon Cookies
Prep time: 30 min
Cook time: 28 min
Total time: 58 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in these irresistible Ginger Lemon Cookies, a recipe perfected by cookie legend Andrea Gordon! This zesty twist on a classic combines the warmth of ginger with the bright freshness of lemon for a truly unforgettable treat. Perfect for holiday baking or any time you crave a burst of flavor.

Prep Time 30 mins

Cook Time 28 mins

Calories 78.2 kcal

Protein 1g

Rating 4.4 (14 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.