Lemon-Ginger Tea Cookies

Recipe by Miss Erin C.

I'm posting this in response to a request. It is from "The Cookie Book."

Top Review by Jennycakes

I was so disappointed- I followed the recipe as written and got a real mess. The butter - flour ratio was incorrect. I salvaged what I had left of the dough to make a base for lemon squares (which didn't turn out too poorly). I googled the recipe this morning and found out that the flour should read 3 1/2 cups. Taste was good so I'd try again using the correct flour amount and rate it then.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. In a mixing bowl, beat the butter or margarine with an electric mixer on medium high speed for 30 seconds Add the sugar, lemon zest, ginger, and cloves.
  3. Beat until combined.
  4. Beat in the egg and lemon juice until combined.
  5. Beat in as much of the flour as you can with the mixer.
  6. Stir in any remaining flour with a wooden spoon.
  7. Pack the dough with a cookie press fitted with the desired plate.
  8. Force the dough through the press onto ungreased cookie sheets, spacing the cookies about 1" apart.
  9. Bake for 8-10 minutes, or until the edges are set and beginning to brown.
  10. Remove the cookies with a spatula and transfer to a wire rack to cool.

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