Ginger & Lemon Cookies

Ginger & Lemon Cookies
Photo by Scott Phillips


  • 2 Tbs. finely chopped crystallized ginger
  • 11-¼ oz. (2-½ cups) unbleached all-purpose flour
  • ½ tsp. pure vanilla extract
  • ½ tsp. finely grated lemon zest
  • ¼ tsp. table salt
  • 3 Tbs. finely grated fresh ginger
  • 2 large egg yolks
  • + 3 more ingredients
    • ½ lb. (1 cup) unsalted butter, at room temperature
    • 1 lightly beaten egg white
    • ¾ cup plus 2 Tbs. granulated sugar

Position a rack in the center of the oven and heat the oven to 350°F. Line three large cookie sheets with parchment or nonstick baking liners. In a large bowl, combine the butter, 3/4 cup of the sugar, the grated ginger, lemon zest, and salt. Using an electric mixer set on medium speed, beat the...

View full recipe at Fine Cooking


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