Lemon-Ginger Cookies with Mint
- Comments()
- Prep Time 30 minutes
- Total Time 45 minutes
- Yield Makes 36
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 3 tablespoons fresh mint leaves (about 20 large), finely chopped
- 2 tablespoons finely chopped crystallized ginger (about 1 ounce)
- 1 tablespoon finely grated lemon zest
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup packed light-brown sugar
- 1/2 teaspoon pure vanilla extract
- 1 egg yolk, room temperature
- 1/4 cup coarse sugar, for rolling
Directions
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Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, mint, ginger, lemon zest, and baking soda. In a large bowl, using an electric mixer, beat butter, granulated and brown sugars, vanilla, and egg yolk on medium until fluffy, about 8 minutes, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat just until combined.
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Place coarse sugar in a small bowl. Roll rounded teaspoons of dough into balls and gently roll in sugar to coat. Place, 2 inches apart, on two parchment-lined rimmed baking sheets. Bake until edges are slightly brown, 14 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
Cook's Note
Use these for ice cream sandwiches, suggests Satterthwaite: "Spoon some softened vanilla ice cream onto a cookie, press another cookie on top, and scrape away any excess."
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DO NOT bake these cookies for the full 14 minutes recommended in the recipe! I even made my cookies larger than the tsp size in the recipe and they burned at 14 minutes. I would start checking the cookies at 10 minutes. The recipe does not make very much dough. I made TB-size balls and it yielded 26 cookies. The did taste good, although not very lemony.