By spatchcock on July 15, 2002
Photo by lemon-yellow
Photo by lemon-yellow
"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.)"
Serving Size: 1 (524 g)
Servings Per Recipe: 1
"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!"
"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. "
"I rate these cookies a 5!!"
"I made this recipe twice, because after reading the reviews, I thought I must have made it wrong the first time. However, it came out exactly the same the second time. I expected the cookie to be a bit more substantial in texture and taste. Instead, it is see-through thin, delicate-crumbly and tastes bland. I even doubled the lemon peel and ginger as many of the reviewers suggested. The uncooked dough tastes wonderful. I suspect the flavor dissipates during cooking. It is a bit time consuming to make, taking the refrigeration into account, but I would be fine with that if the results were better. It is doubtful that I will try it again. I posted a photo so that you have some idea of how my batch looks. Thanks for posting, spatchcock. Sorry that I didn't like it more."
"Great cookie. We love ginger so I used a whole tablespoon. The cookies are crunchy and yet not too hard (does not break your teeth........), they spread just a little. I got 38 cookies and they were baked in 17 minutes. Did not want them to be too sugary so I omitted step 10 and 11. Instead I flattened them with a fork dipped in water between every cookie. Must say, one of the best gingercookies I have come across. Will certainly make again. Thanks for posting."
"Very tasty cookies. Nice subtle flavor of both lemon and ginger. Great for tea or coffee. These are on my holiday cookie right now though I don't think they will last long!"
"loved these cookies, next t ime i will add more ginger and lemon zest. I use gluten and wheat free flour and they were fab..."
"Very nice and crispy sugar cookie! I did double the lemon rind and ginger, 'cause we like really zingy flavors and I saw other viewers had increased amounts as well. They still wheren't that zingy at all, so next time I would increase them to triple."
"These were very good. I made exactly 28 cookies as stated. They reminded me of a snickerdoodle with ginger-lemon flavor. Next time I will increase ginger to 1 1/2 tsp. Thank-you."
"These were really good...I added about 1/4 t more ginger, since I really like the ginger flavor, and, since I didn't have a real glass (just moved into my apartment), I used a shot glass to flatten them, which gave them an interesting soft on the edges, chewier in the center texture. "
"I made these for my cookie exchange this year and they were a big hit! My husband really liked them -- which is the true test! I made the recipe as written -- but I did sprinkle colored sugars on the top of some. Very good!"