Lemon-Ginger Cookies
Eat these lemony spice cookies as-is or process into crumbs using a high speed mixer, a food processor or smash them with a rolling pin between two sheets of parchment.
Ingredients
- 1 ½ cups flour
- ½ cup butter
- ⅔ cup sugar
- 1 egg
- 3 tablespoons golden syrup
- 1 tablespoon lemon juice
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- ¼ teaspoon salt
- zest of two lemons
- demerara sugar raw cane sugar for sprinkling
Instructions
- Preheat oven to 350. Line 2 cookie sheets with a silipat or parchment paper. Sprinkle a plate with demerara sugar and set aside.
- In a large bowl, cream together the butter and sugar. Add the egg, lemon juice, zest and golden syrup and mix well.
- In a separate bowl, whisk together the flour, ginger, baking powder and salt. Slowly add it to the butter and sugar mixture. Mix to thoroughly combine.
- With slightly buttered hands, roll dough into 1-inch balls and roll the balls in the demerara sugar.
- Place cookies 2 inches apart onto the cookie sheets. Flatten each cookie slightly with the back of a spoon or a spatula.
- Bake 8-12 minutes or until set and the bottoms are golden. Cool on wire rack.