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

sueb
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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; 3 g total fat; 5 mg cholesterol; 37 mg sodium. 12.8 g carbohydrates; 0.7 g protein; Full Nutrition

Reviews (6)

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
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 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
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: 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
12/03/2019
I put some green or red sugar to give a festive feel might add more zest next time. Read More
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
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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
10/12/2018
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. Read More
Rating: 5 stars
08/27/2018
Yummy! Love the combination of ginger and lemon. I will be making these again. No substitutions here. Read More