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.
Everyday Food, October 2011
- Prep Time 30 minutes
- Total Time 45 minutes
- Yield Makes 36
- 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.
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."
© 2013 Martha Stewart Living Omnimedia. All rights reserved.