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Rating: 4.63 stars
16 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

An old family favorite, lemon cookies, with a hint of ginger.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
36
Yield:
3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix brown sugar, shortening, egg, and lemon zest together in a bowl until creamy. Stir in flour, baking soda, cream of tartar, ginger, and salt until dough comes together.

  • Pour white sugar onto a plate. Roll dough into 1-inch balls; dip 1 side in white sugar. Arrange balls, sugared-side up, on 2 baking sheets.

  • Bake in the preheated oven until edges are pale golden and tops look dry, 10 to 12 minutes.

Nutrition Facts

80 calories; protein 0.7g; carbohydrates 12.8g; fat 3g; cholesterol 5.2mg; sodium 37.4mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/05/2017
I was hesitant to make this recipe with only one review but I am glad that I did. I really liked this cookie. It was light tasting and soft. I don't like hard cookies. I used McCormack Gourmet California Lemon Peel for the lemon zest and followed the recipe. The lemon taste was light and when I make them again I will increase the peel and the ginger. Thanks for sharing. Read More
(3)

Most helpful critical review

Rating: 3 stars
12/25/2017
I've made them twice. Once using coconut oil and once with crisco. They were just okay. I would like more lemon flavor. I used zest of 2 lemons Read More
16 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/05/2017
I was hesitant to make this recipe with only one review but I am glad that I did. I really liked this cookie. It was light tasting and soft. I don't like hard cookies. I used McCormack Gourmet California Lemon Peel for the lemon zest and followed the recipe. The lemon taste was light and when I make them again I will increase the peel and the ginger. Thanks for sharing. Read More
(3)
Rating: 5 stars
04/22/2020
These cookies were delicious! My thirteen-year-old made them and she used butter instead of shortening and added 2 tablespoons lemon juice at the very end before shaping the cookies. They turned out soft and lemony with just a hint of ginger. Read More
(3)
Rating: 4 stars
01/03/2017
If you like lemon you will love these delicious lemon cookies. The baking time was a little longer for me than the time listed in the recipe. Read More
(2)
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Rating: 3 stars
12/24/2017
I've made them twice. Once using coconut oil and once with crisco. They were just okay. I would like more lemon flavor. I used zest of 2 lemons Read More
Rating: 4 stars
04/08/2020
Very good cookies. I made a glaze for the top with confectioners sugar, lemon juice, and a little cream. Read More
Rating: 4 stars
12/03/2019
I put some green or red sugar to give a festive feel might add more zest next time. Read More
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Rating: 5 stars
03/13/2018
These are quick and easy and yummy. However if you have lemon you have a lemon why not use real lemon juice instead of cream of tartar? I didn t have tartar so I used lemon juice. I will make these again probably tomorrow because I want to try them with sherbet in a cookie sandwich and I think the kids will have eaten them all. Read More
Rating: 5 stars
03/19/2020
Holy biscuits n gravy! Yum. I made these and they didn’t last 2 days. They turned out perfect. Crispy around the edge and soft on the inside. I had candied ginger too. This recipe is now in my book permanently. These are pick me up treats! Read More
Rating: 5 stars
01/30/2021
These were fantastic! I’m not typically a cookie person, but I was looking for lemon zest recipes when I found this one. I followed the recipe all the way except I swapped out the cream of tartar for lemon juice, as another reviewer recommended. After dipping each cookie dough ball in the sugar, I used a spatula to flatten it down a little so it would spread out more. It was a good thing I’d already told my sister-in-law I was bringing them as a dessert, otherwise I would have eaten them all myself! Read More