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.

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
10 mins
total:
35 mins
Servings:
12
Yield:
24 cookies
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Ingredients

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

Directions

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

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  • 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; protein 3g; carbohydrates 45.5g; fat 11g; cholesterol 13.7mg; sodium 166mg. Full Nutrition
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