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4.86 from 7 votes

Lemon Ginger Crinkle Cookies

Author April J Harris


  • 2 cups plain all purpose flour
  • 2 teaspoons baking powder
  • generous pinch of salt
  • teaspoons ground ginger
  • ½ cup softened unsalted butter
  • 1 cup sugar golden caster sugar if possible but granulated sugar is fine
  • 1 large egg plus 1 egg yolk beaten together
  • the finely grated zest of a lemon
  • 1 teaspoon lemon extract
  • tablespoons freshly squeezed lemon juice
  • ½ cup sugar golden caster sugar if possible but granulated sugar is fine


  • 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.
  • With the mixer on medium speed, add the lemon zest, lemon extract and the squeezed lemon juice.
  • With the mixer on low, gradually add the flour mixture, blending the mixture well until smooth. (Do not beat at this point.)
  • 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 10 to 12 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 completely on wire racks (if you can resist them!).
  • When cool, store in a sealed container at room temperature. Makes about 3 dozen cookies.
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