Bready or Not: Soft Lemon-Ginger Cookies
Lemon and ginger join forces in these luscious cookies!
I found the original recipe in a compilation from Taste of Home. I immediately thought, hey, that looks good but it needs more ginger… and more lemon.
Because if it’s a lemon-ginger cookie, it should scream flavor, right?
And these do, all bound up in a soft, chewy form. These taste delightfully fresh. Perfect for summer, really.
… oh, these would be perfect for the holidays, too. They do have ginger, after all. Make them whenever you want. The dough can be made a day or two ahead of time and kept ready in the fridge!
OM NOM NOM!\n","cookTime":"P","prepTime":"P","totalTime":"P"}
Bready or Not: Soft Lemon-Ginger Cookies
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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.
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1 egg
3 Tablespoons sour cream
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
Preheat the oven at 350-degrees.
In a large mixing bowl, whip together the butter and brown sugar until it gains a fluffy texture. Beat in the egg, sour cream, 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.
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.
OM NOM NOM!
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