Ginger-Lemon-Sage Cookies

"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."
 
Ready In:
33mins
Ingredients:
12
Yields:
15 2 inch cookies
Serves:
15
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ingredients

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directions

  • Set oven to 325.
  • Line cookie sheets with parchment paper.
  • Combine flour, baking powder,ginger and salt. Set aside.
  • Grate the lemon rind and juice the lemon.
  • Cream butter and sugar.Beat in the egg, lemon rind, vanilla and lemon juice and sage.
  • 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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  1. Nancy 9
    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.
     

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