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Lemon-Ginger Cookies with Mint

Debra Satterthwaite of Carmel, Indiana, put a twist on a classic sugar-cookie recipe with the addition of lemon zest, ginger, and fresh mint.

  • prep: 30 mins
    total time: 45 mins
  • yield: Makes 36
Photography: Marcus Nilsson

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

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."

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Everyday Food, October 2011

Reviews (5)

  • 12 Dec, 2013

    These have that *distinctive* sugar cookie flavor on the outside where the cookies browned. I'm so pleased about that. I omitted ginger & mint. I used lemon extract (1/2 t.) instead of zest. I used more white sugar than brown and cookies were too sweet so I'll cut back next time. I used a 1 1/2" cookies scoop (#50/1 T.) and got 19. I baked them on 350 for 11 minutes. They look much better than the photo. Dough balls spread out nicely, were pretty flat with crackle tops. Heavy butter flavor. A-

  • 29 Apr, 2013

    I truly enjoyed this what I call 'cocktail cookie.' The flavors were very subtle, but you could distinguish them all. I also thought that the teaspoon size would be too small, so I made 1/2 teaspoon size and 1/2 ~Tablespoon size and the recommended TEAspoon size is perfect for such a light, delicate, adult-like cookie. My husband and I don't have much of a sweet-tooth, but one or two of these refreshing cookies took the edge off for the need of something sweet. Thank you!

  • 12 Apr, 2013

    Hi Sarah - you always ask us to write and tell you what we think so I finally figured out how to post a comment by going to the recipe page (instead of the video page!). I LOVE this cookie recipe (ginger, mint) and my kitchen is full of "waftability" with the fresh smell of mint and I am also making the Tabbouleh salad one from the other day but using Quinoa instead and the pile of parsley that I have smells so good! Thank you for all your videos - I have now made about 35 of your recipes!

  • 12 Apr, 2013

    Can' wait to try this recipe and am really enjoying receiving Sarah's videos each day. BTW, the comments link on the page does not work, in case you were wondering why you aren't getting comments.

  • 9 May, 2012

    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.