Ginger Lemon Cookies

Ingredients

• 1.5 cup all-purpose flour
• 1 tsp baking powder
• 0.25 tsp fine salt
• 0.5 cup unsalted butter (softened to room temperature)
• 0.75 cup granulated sugar
• 1 tbsp fresh ginger (finely grated)
• 1 tbsp lemon zest (finely grated zest from about 2 lemons)
• 1 egg (large)
• 1 tbsp fresh lemon juice
• 1 cup confectioners' sugar (for lemon glaze)
• 1.5 tbsp fresh lemon juice (for lemon glaze)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. 2

   Whisk the flour, baking powder, and salt together in a medium bowl until evenly combined.

3. 3

   Place the softened butter and granulated sugar in a large bowl. Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes, until pale and fluffy.

4. 4

   Add the grated ginger and lemon zest to the butter mixture. Beat briefly until fragrant and evenly distributed.

5. 5

   Add the egg and fresh lemon juice. Mix until smooth, scraping down the sides of the bowl as needed.

6. 6

   Add the dry ingredients to the wet mixture. Mix on low speed, or stir with a spatula, just until no dry flour remains. Do not overmix.

7. 7

   Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each mound slightly with your fingers or the bottom of a glass.

8. 8

   Bake one sheet at a time for 10–12 minutes, until the edges are lightly golden and the centers look set but still soft.

9. 9

   Let the cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack and cool completely before glazing.

10. 10

    Whisk the confectioners' sugar and lemon juice together in a small bowl until smooth. Add a few drops of lemon juice for a thinner glaze, or a little more confectioners' sugar for a thicker glaze.

11. 11

    Drizzle or spread the glaze over the cooled cookies. Allow it to set for about 15 minutes before serving.

Notes

The source page was paywalled and did not expose a written ingredient list or method. This recipe is a reconstructed approximation based only on the title and description, not an extraction of Allison Chen's original formula. Store airtight at room temperature for up to 4 days.

Nutrition per serving

• dessert
• cookies
• baked
• lemon
• ginger
• vegetarian
• tea-time
• American