My friend Tanya came over the other day bearing a whole box of these delightful cookies. The recipe is from Martha Stewart's website. They may well be the perfect summertime cookie. They're crisp, spicy (from the ginger), refreshing (from the lemon), sweet and just plain delicious. Bring a batch to your next picnic!
LEMON GINGER DROP COOKIES
- 8 tablespoons (1 stick) unsalted butter
- 3/4 cup plus 2 tablespoons sugar, plus more for sprinkling on top of cookies
- 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 (1/8 inch) crystallized ginger
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside. In an electric mixer, mix butter and sugar on medium-high until light and fluffy (about 5 minutes). dd egg and mix on high speed to combine. Add zest; mix to combine.
In a bowl, whisk together flour, ground ginger, baking soda, salt and crystallized ginger; add butter to mixture; mix on medium-low to combine, about 20 seconds.
Using 2 spoons, drop about 2 teaspoons of batter onto baking sheet. Repeat, spacing cookies 3 inches apart. Bake 7 minutes. Sprinkle cookies with sugar and bake until just golden, about 7 minutes more. Cool on wire rack about 15 minutes.