{I'm pretty sure this is what summer tastes like!}
{Regular sugar cookie mix}
{Cookie ingredients with the addition of lemon and ginger!}
{Mix all ingredients together until dough forms}
{I have a cookie scoop that I am sooo glad I invested in--makes even, beautiful cookies!}
Lemon Ginger Cookies
Makes 16 cookies
1/2 cup butter, room temperature
1 egg, room temperature
1 tablespoon lemon zest
1 tablespoon fresh ginger, minced
- In a medium bowl, mix all ingredients until a soft dough forms.
- On waxed paper, shape each half into an 8 inch long roll; wrap dough in waxed paper.
- Freeze dough for 1 hour or refrigerate for 3 hours.
- Preheat oven to 350.
- Cut the roll into 16 slices; place on ungreased cookie sheet.
- Bake 9-11 minutes or until edges are golden brown.
- Cool one minute on cookie sheet, then transfer to wire rack to finish cooling.
These cookies are very soft especially when you get them right-as-they-are-turning-golden (I'm a soft cookie woman), but ziploc bags are not a good storage solution for these cookies. By the time I gave some to my mom, they were crumbs! She tasted a larger piece and instantly forgave me for bringing her 'crumbled cookies'. I hope she ate it over vanilla frozen yogurt like I suggested (and deep down wanted to come over and have some myself) or even out of the bag with a spoon. Yes--these cookies are that delicious!!! So go make some! Like NOW!!!!!!
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