Ginger-Lemon Cookies

Recipe by spatchcock
READY IN: 28mins
YIELD: 28 cookies




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