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Lemon Ginger Drop Cookies

  • yield: Makes 3 dozen

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Ingredients

  • 8 tablespoons (1 stick) unsalted butter
  • 3/4 cup plus 2 tablespoons sugar, plus more for sprinkling
  • 1 large egg
  • 1 tablespoon freshly grated lemon zest
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup diced (1/8 inch) crystallized ginger

Directions

  1. Step 1

    Heat oven to 350 degrees. Line two baking sheets with parchment; set aside. In an electric mixer, use paddle to mix butter and sugar on medium-high speed until light and fluffy, about 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine.

  2. Step 2

    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.

  3. Step 3

    Using two spoons, drop about 2 teaspoons of batter on baking sheet; repeat, spacing them 3 inches apart. Bake for 7 minutes. Sprinkle cookies with sugar, rotate sheets between oven shelves, and bake until just golden, about 7 minutes more. Slide parchment with cookies onto a wire rack; let cool 15 minutes. Store in an airtight container.

Source
Martha Stewart Living, December/January 1995/1996

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Reviews (9)

  • 15 Jan, 2013

    I Veganised this recipe by substituting butter for soya margarine, and the egg for a teaspoonful of Xanthan gum, a splash of soy milk and drizzle of sunflower oil. I also used some ground almonds to substitute about 2 tablespoons of the flour. Appart from being a little on the toasty side, they worked really well! :)

  • 3 Feb, 2009

    These are very good, they freeze well, and look so pretty. I add a little more powdered ginger than is called for

  • 1 Feb, 2009

    These are such a tasty cookie. My Favorite. Great to have with tea.

  • 16 Dec, 2008

    I used flavored sugar just to give them a little more visual appeal

  • 5 Dec, 2008

    I love ginger cookies and I get my crystallized ginger at Trader Joe's. They have two kinds and t hey are both worth using when you are cooking.

  • 5 Dec, 2008

    I actually make these sugar-free and they are delicious. I use only Splenda and do not use crystallized ginger but dust the unbaked cookies with Splenda for a similar effect.

  • 5 Dec, 2008

    if you go to an Asian market to buy your crystallized ginger it is much less expensive than if you buy it in the supermarket many of their items are great and their prices on things are so reasonable. Matt Kennedy

  • 24 Jul, 2008

    These are terrific! When Martha originally made them on-air she sifted together the flour, ground ginger, baking soda and salt before adding, then blended in the crystallized ginger with a spoon. I add the sugar on top before baking and my oven bakes perfect cookies in about 12 minutes. Also, I always use room temperature butter to get the right consistency. These are my brother's favorite cookies to this day!

  • 14 Jun, 2008

    The baking time should be 14 minutes. This recipe is exactly the same as the one for Lemon Ginger Drop Cookies, except that one says to bake for 7 minutes, remove from oven and sprinkle with sugar, then bake for a further 7 minutes. Did you wonder why this recipe says you need more sugar for sprinkling, then doesn't say anything when you need to use that sugar??!!