Total Time
28mins
Prep 10 mins
Cook 18 mins

Another great ginger cookie recipe. I found this a long time ago in an article about all-time best cookies (this one was submitted by a cookie-making all-star named Andrea Gordon.)

Ingredients Nutrition

Directions

  1. Set the oven at 325 degrees.
  2. Line 2 baking sheets with parchment.
  3. In an electric mixer, cream the butter with the 3/4 cup plus 1 tablespoon sugar.
  4. When the mixture is smooth, beat in the egg, lemon rind, and vanilla.
  5. Sift the flour, baking powder, ginger, and salt.
  6. With the mixer set on its lowest speed, add the dry ingredients to the batter.
  7. Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.
  8. With floured hands, using heaping teaspoons of the dough to form balls, roll them until smooth.
  9. Arrange them 2-inches apart on the baking sheets.
  10. Put the remaining 3 tablespoons of sugar in a bowl.
  11. 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.
  12. Bake the cookies for 18 minutes or until the edges are golden brown.
  13. Cool on wire racks.
  14. Store in an airtight container.
Most Helpful

These are the best Cookies! I've made them twice this week! I listened to the other reviews and I did add much more lemon zest and ginger than it called for. I used the zest of 2 lemons, and I used 3 tsp. of Ginger. Also, instead of dipping the glass in water, I dipped it in the lemon juice of one of the lemons and then the sugar. It really made all the difference!

In My Tummy! February 27, 2007

Delicious and flavorful cookies. I put in extra lemon rind and ginger for added flavor. For the one cup of flour, made 1/3 of it whole wheat flour. Came out great! Will definately make them again.

gourmet1 July 19, 2006

These cookies were flavorful, but seemed to be missing something. If I make them again I will put in more ginger and more lemon. Thanks for sharing.

Lighthouse Rita January 29, 2015