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.
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.
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.
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
I put some green or red sugar to give a festive feel might add more zest next time.
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.
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!
These are delicious i used lemon juice instead of cream of tartar and i mixed crushed hazelnuts with sugar and put it on the cookies with the help of a spoon.
Yummy! Love the combination of ginger and lemon. I will be making these again. No substitutions here.
