Via hotpolkadot.com
Makes 3 dozen cookies.
Source: Adapted from Martha Stewart’s Lemon Ginger Drop Cookies.
1/2 cup unsalted butter, room temperature
3/4 cup plus 2 tbsp granulated sugar
1 egg
2 tbsp lemon zest
1 tbsp lemon juice
1 1/3 cup flour
1/2 tsp ground ginger
1/2 tsp baking soda
1/4 tsp salt
1/2 cup crystallized ginger, diced
Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.
In a large bowl with an electric mixer cream together the butter and sugar until it’s light and fluffy, about 5 minutes. For serious. Add the egg and beat it in to combine. Add the lemon zest and juice then mix that in.
In a small bowl whisk together the flour, ginger, baking soda, salt and crystallized ginger. Add that to the butter mixture and beat it in to combine.
Spoon about 2 tsp of dough per cookie onto the prepared baking sheet and shape them into something more round with your fingers. Bake them for 7 minutes then take them out and quickly sprinkle them with a little granulated sugar. Put them back in to bake for another 5 – 7 minutes. Transfer them to a cooling rack and enjoy!
