Lemon Ginger Drop Cookies
I love lemon.
I love ginger.
I love cookies.
So much promise.
Lemon Ginger Drop Cookies from the Martha Stewart empire. They use lemon zest and crystallized ginger. You drop them onto the sheet, bake for 7 minutes, pull them out and sprinkle with sugar before popping them back in for another 7 minutes. Easy peasy.
Adapted from Lemon Ginger Drop Cookies from Martha Stewart website (Published in Martha Stewart Living, December/January 1995/1996)
8 tablespoons (1 stick) unsalted butter, room temperature
3/4 cup plus 2 tablespoons sugar, plus more for sprinkling
1 large egg
1 tablespoon freshly grated lemon zest (I used Meyer Lemons)
1 1/3 cups all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup diced (1/8 inch) crystallized ginger
1. Preheat oven to 350 degrees. Line two baking sheets with parchment.
2. Place 3/4 cup sugar in mixing bowl. Add zest and rub with sugar until fragrant and damp. Cream butter and sugar on medium-high speed until light and fluffy (with paddle attachment), about 5 minutes, scraping down sides of bowl. Add egg; mix on high speed to combine.
3. 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.
4. Drop about 2 teaspoons of batter on baking sheet. Bake for 7 minutes. Pull out trays, sprinkle cookies with sugar, rotate sheets between oven shelves, and bake until just golden, about 7 minutes more. Slide parchment with cookies onto a wire rack; let cool 15 minutes.