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Lemony Gingersnaps
We
love gingersnaps. We sell a light version of gingersnaps made with vanilla,
a “vanilla gingersnap”. (It’s listed in the store
as Old-Fashioned Spice Cookies.) Now you can make a lemony gingersnap.
It has a touch of both lemon and ginger.
Lemony Gingersnaps Recipe
This is a fun little cookie. The lemon is a refreshing addition to a traditional, light gingersnap. Like most gingersnaps, these are crunchy on the outside and chewy on the inside. We rolled them in turbinado sugar for a little extra crunch.
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Ingredients
1/2 cup shortening
1 cup brown sugar
zest from one large lemon
1 large egg
1/4 teaspoon lemon extract
1 1/2 cups all-purpose
flour
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/4 teaspoon ground ginger
turbinado sugar
Directions
1. Cream the shortening
and brown sugar together. Add the zest. Add the egg and beat until very
light and fluffy, six or eight minutes.
2. In another bowl, mix the flour, salt, cream of tartar, and ginger
together. Add the dry ingredients to the creamed ingredients and mix
until the dough comes together. Refrigerate the dough for a couple hours.
3. Preheat the oven to 350 degrees.
4. Form the dough into walnut-sized balls. Roll the balls in turbinado
sugar. Place the cookies on an ungreased cookie sheet. Bake for eleven
or twelve minutes or until done. Immediately remove the cookies to a
wire rack to cool.
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