Lemon Ginger Crinkle Cookies

Old-Fashioned Lemon Ginger Crinkle Cookies are little sugar-coated pillows of goodness, lightly crisp on the outside and tender, almost cake-like on the inside. You notice the light, lemony flavour immediately; the tangy ginger tends to creep up on you, with a lovely, warming kick.

These Lemon Ginger Crinkle Cookies are relatively similar to my very popular Lemon Crinkle Cookies, a recipe I have been making since I was a kid. I reduced the butter and changed the method a bit to produce cookies that are slightly fluffier on the inside than traditional crinkles. Of course, I also added ginger. I love ginger and so does everyone in our family. My Triple Ginger Pound Cake with its three layers of ginger flavour is proof positive of that. If you prefer a milder flavour, I recommend you reduce the ginger from two and a half teaspoons to just two teaspoons.

I use a trio of lemon – rind, juice and lemon extract to give layers of flavour that make these cookies really special. Three lemon ingredients may seem excessive, but trust me, it really isn’t. Don’t leave out the lemon extract unless you really can’t get it – or you find yourself mid-recipe and there’s none in the cupboard! (Not that this has ever happened to me <ahem>.) However don’t let a lack of lemon extract stop you from making the cookies!

What is Golden Caster Sugar?

I often use golden caster sugar for my Lemon Ginger Crinkle Cookies. A slightly finer sugar made from unrefined sugar cane or beets, golden caster sugar has a lovely colour which gives the cookies a slightly richer flavour and warmer colour. Golden caster sugar is hard to find outside of the UK though, so I call for ordinary granulated or caster sugar in the recipe. Feel free to use the golden caster sugar if you can get it. It really does not make that big a difference.

Tips for Making Lemon Ginger Crinkle Cookies

• Be sure to let the dough chill before rolling it in balls. This helps the cookies to crinkle.
• Ovens vary radically so do keep an eye on the cookies when they are baking. I always start by setting the timer for 8 minutes, although they generally take just under 10 minutes. You want them to be a light, golden shade. This may take more or less time. It’s important not to over-bake the cookies as they can turn quite crispy very fast. This is not the end of the world, but they really do taste nicer if they have the slightly crisp outside and the soft, tender middle.
• As tempting as they are fresh from the oven, these cookies are best left to cool a bit before you eat them. They do taste fine warm, but the texture settles as they cool and makes them extra delicious.

Serving Lemon Ginger Crinkle Cookies

Perfect with a cup of tea or a nice cold glass of milk, Old-Fashioned Lemon Ginger Crinkle Cookies are so irresistible that I often find myself opening the cookie jar only to find they are all gone! If you have slightly less enthusiastic cookie monsters at your house than I do, the cookies will keep well in a sealed container at room temperature for three to five days.

Lemon Ginger Crinkle Cookies – Printable Recipe

Created by: April J Harris

Lemon Ginger Crinkle Cookies

Course Snack

Cuisine Canadian

Servings 36 cookies

Lemon Ginger Crinkle Cookies are little sugar-coated pillows, lightly crisp on the outside, tender and cake-like on the inside!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cups plain flour Plain flour is also known as all-purpose flour
• 2 teaspoons baking powder
• generous pinch of salt
• 2½ teaspoons ground ginger
• ½ cup softened unsalted butter
• 1 cup granulated or caster sugar You can use golden granulated or caster sugar if you prefer.
• 1 large egg plus 1 egg yolk, beaten together
• the finely grated zest of a lemon
• 1 teaspoon lemon extract
• 1½ tablespoons freshly squeezed lemon juice
• ½ cup granulated or caster sugar You can use golden granulated or caster sugar if you prefer.

Instructions

• Preheat the oven to 350°F (175°C / fan ovens 165°C).
• Sift the flour, baking powder, salt and ginger into a medium bowl. Set aside.
• Cream the butter and 1 cup sugar together in an electric mixer until light and fluffy.
• Beat in the egg and egg yolk along with one tablespoon of the flour mixture.
• Add the lemon zest and lemon extract.
• With the mixer on low, gradually add the flour mixture, blending the mixture well until smooth.
• Beat in the lemon juice.
• Cover the dough and put it in the fridge for at least 10 minutes and up to half an hour.
• After the dough is chilled, pour the ½ cup sugar into a plate or bowl with raised edges.
• Roll the chilled dough into balls about 1 inch in circumference between the palms of your hands.
• Roll each cookie in sugar.
• Place each cookie about two inches apart on baking trays or cookie sheets.(You may need to bake the cookies in batches.)
• Bake for 8 to 10 minutes or until just beginning to turn a light golden shade. Keep an eye on the cookies so they do not burn.
• Remove the baking trays from the oven and allow the cookies to cool for five minutes before carefully removing with an egg lifter or spatula.
• Cool the cookies completely on wire racks before storing in an airtight container at room temperature for about 3 or 4 days, although mine are usually gone by then…
• You can also freeze these cookies very successfully after they are baked. Thaw before serving and use within 24 hours.

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