You may remember the Ginger scones I posted about last month. I still had some crystallized ginger in the pantry to use up so I decided to try a new cookie recipe. I made the cookies the same night as the Lemon Chicken Pasta and they didn't stay in the cookie jar for long! I baked the cookies a little longer than I like (unintentionally), but it actually worked out better. The crunch of the cookie along with the amount of ginger was perfect. The ginger was present in each bite and worked well with the lemon. I'm always excited for a new cookie recipe and this one will definitely be making future appearances!
Lemon Ginger Drop Cookies
1 stick unsalted butter, room temperature
3/4 cups plus 2 tablespoons sugar, and more for sprinkling
1 large egg
1 tablespoon freshly grated lemon zest
1 1/3 cups all purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup diced crystallized ginger
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Place 3/4 cup sugar in a mixing bowl. Add zest and rub with sugar until fragrant and damp. Cream butter and sugar on medium-high speed until light and fluffy, about 5 minutes, scraping down sides of bowl. Add egg; mix on high speed to combine.
In a small bowl, whisk together flour, ground ginger, baking soda, salt and crystallized ginger; add to butter mixture; mix on medium-low speed to combine, about 20 seconds.
Drop about 2 teaspoons of batter on baking sheet. Bake for 7 minutes. Pull out trays, sprinkle cookies with sugar, rotate sheets between oven shelves, and bake until just golden, about 7 minutes more. Slide parchment with cookies onto a wire rack, let cool for 15 minutes.
Source: Food Librarian, originally from Martha Stewart Living, December/January 1995/1996
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