Lemon Ginger Crinkle Cookies
Servings 36 cookies
Lemon Ginger Crinkle Cookies are lightly crisp on the outside and tender on the inside. They are perfect with a cup of tea or glass of milk!
Ingredients
- 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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