Total Time
33mins
Prep 15 mins
Cook 18 mins

If you haven't used parchment paper, you should start! I use a medium cookie scoop and drop them into a bowl of sugar, roll them around and place them on a parchment lined cookie sheet. Then I flatten them a bit and cook them. I slide the paper off and let them cool a bit, then slide them onto a cooling rack. The bottoms are always perfect and the cookie scoop makes them the same size.

Ingredients Nutrition

Directions

  1. Set oven to 325.
  2. Line cookie sheets with parchment paper.
  3. Combine flour, baking powder,ginger and salt. Set aside.
  4. Grate the lemon rind and juice the lemon.
  5. Cream butter and sugar.Beat in the egg, lemon rind, vanilla and lemon juice and sage.
  6. Add dry ingredients. Scrape down the bowl and cover. Refrigerate for at least an hour. Using a cookie scoop drop cookie balls in the sugar and roll around. Place on the cookie sheet two inches apart and flatten with the bottom of a glass to about 1/3 inch thick. Cook for about 18 minute.

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