A RECIPE + SPICES TO CREATE
Lemon Ginger Icebox Cookies
30 MINS
| 2 cookies
ingredients
1 cup unsalted butter, room temperature
1¼ cup granulated sugar
1 egg
½ tsp lemon extract
½ tsp ginger root, ground
¼ tsp salt
2¼ cup all-purpose flour
⅔ cup crystallized ginger root, small pieces
1 tbsp lemon peel, fresh or dried
--- optional
coarse sugar for rolling
directions
make the cookies:
Beat butter and sugar until light and fluffy (about 2-3 minutes).
Add egg, lemon extract, ground ginger, and salt. Add the flour and mix until just combined. Then stir in the crystallized ginger and lemon peel.
Roll the dough into a log about 2- 2.5 inches in diameter. Roll the log of cookie dough in coarse sugar (optional). Wrap tightly in plastic wrap and chill for at least 2 hours or overnight.
Preheat the oven to 325 °F and line a baking sheet with parchment paper. Cut the dough into slices about ¼ inch thick and transfer to the prepared sheets. Bake for 13-14 minutes, until set and just starting to lightly brown around the edges. Let cool on the trays for a few minutes before moving to a cooling rack to cool completely.
Beat butter and sugar until light and fluffy (about 2-3 minutes).
Add egg, lemon extract, ground ginger, and salt. Add the flour and mix until just combined. Then stir in the crystallized ginger and lemon peel.
Roll the dough into a log about 2- 2.5 inches in diameter. Roll the log of cookie dough in coarse sugar (optional). Wrap tightly in plastic wrap and chill for at least 2 hours or overnight.
Preheat the oven to 325 °F and line a baking sheet with parchment paper. Cut the dough into slices about ¼ inch thick and transfer to the prepared sheets. Bake for 13-14 minutes, until set and just starting to lightly brown around the edges. Let cool on the trays for a few minutes before moving to a cooling rack to cool completely.
tips
Use a sharp slicing knife to neatly cut the cookie dough into even slices.
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