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Lemon Ginger Zingers recipe

Lemon Ginger Zingers.

Zesty lemon-scented cookies laced withchopped cystallized ginger and topped with glistening superfinesugar.

Recipe: Lemon Ginger Zingers

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup brown sugar, packed
1/2 cup crystallized ginger, finely chopped
1 large egg
1 tablespoon fresh lemon juice
2 tablespoon lemon zest, freshly grated – divided use
1/2 cup superfine sugar*

  • Preheat oven to 350°F (175°C).In a small bowl, combine flour, baking powder, baking soda andsalt; set aside.
  • In bowl of electric mixer, cream togetherbutter and brown sugar until light and fluffy. Add ginger, egg,lemon juice and 1 tablespoon zest; beat until combined. Graduallyadd flour mixture; mix well. Cover dough and chill 30 minutes.
  • In a small bowl, combine remaining zestand superfine sugar; set aside.
  • Drop dough by heaping teaspoons, 2 inchesapart, onto parchment-lined cookie sheets.
  • Dip the bottom of a glass into the lemonsugar mixture and flatten dough; repeat for all cookies.
  • Place remaining lemon sugar mixture ina sifter and sift additional sugar over each cookie.
  • Bake 9 to 12 minutes until edges beginto brown. Allow cookies to cool on sheet 2 to 3 minutes. Removeto a cooling rack; cool completely.
  • Store at room temperature in an airtightcontainer with wax paper between layers for up to 1 week.

    Makes about 2 1/2 to 3 dozen.

    *Either purchased, or whirl granulatedsugar in the blender until ‘super fine’.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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