Ginger lemon cookies

Ginger lemon cookies

Based on 3 ratings

"This simple cookie is both refreshing and comforting. It’s light and crispy on the outside, buttery and chewy on the inside. The candied ginger adds a nice kick, while the oats and the lemon add texture and vibrance. It’ll be hard not to eat more than one at once!"

Difficulty

Easy 👌
20
min.
Preparation
15
min.
Baking
90
min.
Resting

Ingredients

Servings2
11⅛ g
candied ginger
lemon
17¾ g
unsalted butter (soft)
8⅓ g
light brown sugar
20 g
flour
g
rolled oats
tbsp
ground ginger
tsp
baking soda
tsp
baking powder
tsp
salt
MetricImperial

Utensils

cutting board, knife, fine grater, stand mixer with paddle, bowl (large), plastic wrap, oven, 2 baking sheets, parchment paper

How-To Videos

how-to-cream-butter-and-sugar

How to cream butter and sugar

how-to-zest-citrus-fruits

How to zest citrus fruits

homemade-brown-sugar

Homemade brown sugar

Nutrition per serving

Cal146
Protein2 g
Fat8 g
Carb19 g
  • Step 1/3

    Finely chop candied ginger and zest lemon, then set both aside. In a stand mixer with a paddle attachment, add the softened butter and sugar and cream together for approx. 3 – 5 min., or until the mixture is light and fluffy. To a separate large bowl, add flour, rolled oats, ground ginger, baking soda, baking powder and salt, along with the chopped candied ginger and the lemon zest. Mix until everything is well combined, then slowly add the mixture to the creamed butter and mix together, just until no dry spots remain and a dough forms. Cover and refrigerate for approx. 1 hr.
    • 11⅛ g candied ginger
    • lemon
    • 17¾ g unsalted butter (soft)
    • 8⅓ g light brown sugar
    • 20 g flour
    • g rolled oats
    • tbsp ground ginger
    • tsp baking soda
    • tsp baking powder
    • tsp salt
    • cutting board
    • knife
    • fine grater
    • stand mixer with paddle
    • bowl (large)
    • plastic wrap

    Finely chop candied ginger and zest lemon, then set both aside. In a stand mixer with a paddle attachment, add the softened butter and sugar and cream together for approx. 3 – 5 min., or until the mixture is light and fluffy. To a separate large bowl, add flour, rolled oats, ground ginger, baking soda, baking powder and salt, along with the chopped candied ginger and the lemon zest. Mix until everything is well combined, then slowly add the mixture to the creamed butter and mix together, just until no dry spots remain and a dough forms. Cover and refrigerate for approx. 1 hr.

  • Step 2/3

    Preheat the oven to 180°C/350°F convection and line two baking trays with parchment paper. After resting, remove cookie dough from the fridge. Roll the dough into little balls, slightly smaller than a ping pong ball (approx. 30 g / 1 oz.). Place cookie balls on the lined baking sheets, making sure there is enough space in-between to allow for spreading. Gently give the balls a light press, but be careful not to make the edges crack too much.
    • oven
    • 2 baking sheets
    • parchment paper

    Preheat the oven to 180°C/350°F convection and line two baking trays with parchment paper. After resting, remove cookie dough from the fridge. Roll the dough into little balls, slightly smaller than a ping pong ball (approx. 30 g / 1 oz.). Place cookie balls on the lined baking sheets, making sure there is enough space in-between to allow for spreading. Gently give the balls a light press, but be careful not to make the edges crack too much.

  • Step 3/3

    Transfer the cookies to the preheated oven and bake for approx. 15 – 16 min., or until pale golden. Remove from the oven, and let cool for approx. 20 – 30 min. Serve immediately or store in an airtight container. Enjoy!

    Transfer the cookies to the preheated oven and bake for approx. 15 – 16 min., or until pale golden. Remove from the oven, and let cool for approx. 20 – 30 min. Serve immediately or store in an airtight container. Enjoy!

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