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Little Lemon-Ginger Cookies

Little Lemon-Ginger Cookies

Oxmoor House MAY 2004

  • Yield: 9 dozen


  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 3/4 cup butter, softened
  • 1 cup firmly packed light brown sugar
  • 1 large egg
  • 2 tablespoons light molasses
  • 3 tablespoons grated lemon rind
  • 1/2 cup turbinado sugar


Combine first 6 ingredients in a large bowl; set aside.

Beat butter at medium speed with an electric mixer until creamy; gradually add 1 cup brown sugar, beating well. Add egg; beat until blended. Stir in molasses and lemon rind. Gradually stir in flour mixture until combined, stopping to scrape down sides. Cover and chill dough 2 hours.

Roll dough into 1/2" balls. Roll balls in turbinado sugar; place on a lightly greased baking sheet. Flatten to 1/4" thickness with a flat-bottomed glass.

Bake at 375° for 7 minutes. Cool on baking sheet 1 minute. Remove to wire racks to cool completely.


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Little Lemon-Ginger Cookies Recipe