Today we’re returning to a Soft Lemon-Ginger Cookies recipe I last featured in July 2017! Why let something delicious wallow in the archives, right?
This is a great dough to make hours or days ahead; just stash it in the fridge until baking time. Coolness also makes the sticky dough easier to work with.
The lemon brings in a fresh element, while the ginger delivers the right amount of heat. These are sweet and refreshing cookies overall.
The one modification I made in this redux is that you can use sour cream or Greek yogurt. Both products contribute moisture, fat, and acid.
Bready or Not: Soft Lemon-Ginger Cookies Redux
These soft cookies taste deliciously fresh thanks to the combined forces of lemon and ginger! The dough can be made hours or even a day ahead and kept wrapped in the fridge, too. It’s unknown how long they keep after baking–they tend to vanish rather quickly. Modified from Taste of Home.
Equipment
- teaspoon scoop or teaspoon
Ingredients
- 1/2 cup unsalted butter (1 stick) softened
- 1 cup brown sugar packed
- 1 egg
- 3 Tablespoons sour cream or vanilla or plain Greek yogurt
- 1 1/2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 teaspoons ground ginger
- 1/4 teaspoon salt
Instructions
- If baking right away, preheat oven at 350-degrees.
- In a large mixing bowl, mix together the butter and brown sugar until they gain a fluffy texture. Beat in the egg, sour cream or yogurt, and extracts.
- In another bowl, sift together the flour, baking soda, cream of tartar, ginger, and salt; make sure to press any lumps out of the cream of tartar and ginger. Slowly mix the dry ingredients into the other bowl. At this point, the dough can be wrapped and chilled for a few hours or days; this will also reduce the dough's stickiness somewhat.
- When it is baking time, be sure to preheat the oven. Drop by rounded teaspoons onto a baking sheet. Bake for 10 to 12 minutes, until the cookies are lightly browned and no longer jiggly. Watch out–they can overbake quickly. Let them rest on the cookie sheet for just a few minutes, then transfer to a rack to cool.
