Lemon-ginger cookies--a new twist on an old classic. All of the tender texture and good flavor, with added goodness. These are chewy on the inside and crispy on the outside.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Lemon Glaze:


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

  • Combine sugar and canola oil in a large bowl; beat with an electric mixer until smooth and creamy. Add molasses and egg and beat until fluffy. Stir in flour, ginger, baking powder, baking soda, and 1 teaspoon lemon zest; mix until well combined. Use a small cookie scoop to measure out teaspoonfuls of dough; place 2 inches apart on an insulated baking sheet and flatten slightly with a spatula.

  • Bake in the preheated oven until edges just start to brown, 12 to 15 minutes; do not overbake.

  • Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.

  • Meanwhile, mix together icing sugar, margarine, lemon juice, 1/2 tablespoon lemon zest, and 2 tablespoons milk for the glaze. Mix thoroughly until desired consistency, adding more milk if needed. Drizzle glaze onto cooled cookies.

Cook's Note:

I bake these on an insulated cookie sheet. If using a regular cookie/baking sheet, you will likely need to reduce the baking time by 3 to 5 minutes.

Nutrition Facts

283 calories; 11 g total fat; 14 mg cholesterol; 166 mg sodium. 45.5 g carbohydrates; 3 g protein; Full Nutrition