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.
- 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
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.
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.