Рецепт Lemon Ginger Crinkle Cookies
These Lemon Ginger Crinkle Cookies have a crispy and sweet edge, with a tender, soft, and cake-like interior.
Lemon Ginger Crinkle Cookies
Author: Marlene Baird
Serves: 38
- 1¾ cups all-purpose flour
- 1½ tsp baking powder
- ½ teaspoon ground ginger
- Zest of one lemon
- 8 Tbsp (1 stick) unsalted butter, room temperature
- ¾ cups granulated sugar
- 2 large eggs, room temperature
- ½ teaspoon vanilla bean paste
- ½ teaspoon lemon emulsion
- ½ cup powdered sugar (for rolling)*
Preheat oven to 350 degrees F.
Line baking sheet with parchment paper or silicone baking mat. Set aside.
In a medium mixing bowl, whisk together flour, ginger and baking powder).
In a separate bowl add the sugar and zest and whisk it in.
Cream together butter and lemon sugar until light and fluffy.
Add eggs, one at a time and mix well.
Add vanilla and lemon emulsion. Mix again.
With mixer on low-speed, mix in dry only until just combined.
Roll the dough into balls and roll in powdered sugar.
Place on baking sheet, leaving 2 inches of space between them.
Bake for 12 to 14 minutes, or until puffed and bottoms just golden brown
3.2.2124
I added a little bit of ginger because who can resist lemon and ginger together anyway?
You guys can keep a secret, can’t you? I love my thought process. First, I decided that I would make lemon cookies because I know the hubby loves lemon desserts. But I got to thinking, I really made them for me.
A nice hot cup of tea makes these lemon cookies melt in your mouth. They are irresistible.
Thanks for stopping by and have a great day.
Marlene
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