What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Ginger Lemon Cookies
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- #30676
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/4 pound unsalted butter
3/4 cup sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons sugar, more for sprinkling
1 large egg
1 tablespoon grated lemon zest
1 1/3 cup all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup crystallized ginger, cut into 1/8-inch dice
directions
Heat oven to 350 degrees F. Line two baking sheets with parchment; set aside.
In an electric mixer fitted with the paddle attachment, mix butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Scrape down sides of bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine.
In a bowl, whisk together flour, ground ginger, baking soda, salt, and crystallized ginger; add to butter mixture. Mix on medium-low speed to combine, about 20 seconds.
Using two spoons, drop about 2 teaspoons of batter on baking sheet; repeat, spacing them 2 inches apart. Bake for 7 minutes. Transfer to a wire rack to cool.
added by
gladysdinletir
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 21, 2010
These cookies were easy to make and delicious!!! I only had a half tablespoon of lemon zest, but that was okay. I also cut the ginger in smaller pieces and had to bake for about 10-12 minutes (vs 7). They came out nice and brown on the bottom, crispy around the edges and soft in the center. Only yielded 2 dozen, but still good! Will definitely use again.