Lemon Ginger Cookies by ncgnet

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Lemon Ginger Cookies
Submitted by ncgnet on May 15, 2004 at 10:11 am

DESCRIPTION
Lemon Ginger cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Andrea Gordon's Ginger-Lemon cookies

Makes 28-30

1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup plus 1 tablespoon sugar
1 egg
1 1/4 teaspoons grated lemon rind
1/4 teaspoon lemon oil (optional)
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon salt

Extra flour for shaping
3 additional tablespoons sugar

1. Set the oven at 325 degrees. Line 2 baking sheets with parchment.

2. In an electric mixer, cream the butter with 3/4 cup plus 1 tablespoon sugar. When the mixture is smooth, beat in the egg, lemon rind, lemon oil, and vanilla.

3. Sift the flour, baking powder, ginger, and salt. With the mixer set on its lowest speed, add the dry ingredients to the batter. Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.

4. With floured hands, using heaping teaspoons of the dough to form balls, roll them smooth. Arrange them 2 inches apart on the baking sheets.

5. Put the remaining 3 tablespoons of sugar in a bowl. Dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3 inch thickness.

6. Bake the cookies for 18 minutes or until the edges are golden brown. Cool on wire racks. Store in an airtight container.

Note: these spread quite a bit so best to put only 12 on a sheet. Small scoop yielded 32 cookies.

This is one of several recipes from a "cookie competition" by Boston Globe in 2002. Published in spring 2002.

comments
Submitted by dachshundlady on Sun, 2013-05-12 14:53.
Sound good. Do they turn out like molasses crinkles (some call them ginger snaps)
Submitted by ncgnet on Wed, 2013-05-15 17:02.
To answer your question here, these cookies are thin and crispy, which I tend to prefer. Could probably made thicker and softer by not pressing with a glass, or just pressing a little.

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