Back to Lemon Ginger Drop Cookies
All Reviews for Lemon Ginger Drop Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Lemon Ginger Drop Cookies
Recipe Summary
Yield: Makes 3 dozen
Ingredients
Ingredient Checklist
8 tablespoons (1 stick) unsalted butter
3/4 cup plus 2 tablespoons sugar, plus more for sprinkling
1 large egg
1 tablespoon freshly grated lemon zest
1 1/3 cups all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup diced (1/8 inch) crystallized ginger
Gallery
Lemon Ginger Drop Cookies
Recipe Summary
Yield: Makes 3 dozen
Gallery
Lemon Ginger Drop Cookies
Lemon Ginger Drop Cookies
Lemon Ginger Drop Cookies
Recipe Summary
Yield: Makes 3 dozen
Recipe Summary
Yield: Makes 3 dozen
Yield: Makes 3 dozen
Makes 3 dozen
Ingredients
Ingredients
- 8 tablespoons (1 stick) unsalted butter
- 3/4 cup plus 2 tablespoons sugar, plus more for sprinkling
- 1 large egg
- 1 tablespoon freshly grated lemon zest
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup diced (1/8 inch) crystallized ginger
Directions
Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside. In an electric mixer, use paddle to mix butter and sugar on medium-high speed until light and fluffy, about 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine.
In a bowl, whisk together flour, ground ginger, baking soda, salt, and crystallized ginger; add to butter mixture; mix on medium-low speed to combine, about 20 seconds.
Using two spoons, drop about 2 teaspoons of batter on baking sheet; repeat, spacing them 3 inches apart. Bake for 7 minutes. Sprinkle cookies with sugar, rotate sheets between oven shelves, and bake until just golden, about 7 minutes more. Slide parchment with cookies onto a wire rack; let cool 15 minutes. Store in an airtight container.
Reviews (10)
Add Rating & Review
35 Ratings
5 star values:
11
4 star values:
11
3 star values:
8
2 star values:
4
1 star values:
1
Load More Reviews
Reviews (10)
Add Rating & Review
35 Ratings
5 star values:
11
4 star values:
11
3 star values:
8
2 star values:
4
1 star values:
1
Add Rating & Review
35 Ratings
5 star values:
11
4 star values:
11
3 star values:
8
2 star values:
4
1 star values:
1
35 Ratings
5 star values:
11
4 star values:
11
3 star values:
8
2 star values:
4
1 star values:
1
35 Ratings
5 star values:
11
4 star values:
11
3 star values:
8
2 star values:
4
1 star values:
1
- 5 star values:
- 11
- 4 star values:
- 11
- 3 star values:
- 8
- 2 star values:
- 4
- 1 star values:
- 1
Martha Stewart Member
Rating: 5 stars
10/18/2018
Perfect! Just had the oven on convection and they burnt... But really no kidding the burnt ones were really good too!
Martha Stewart Member
Rating: Unrated
01/15/2013
I Veganised this recipe by substituting butter for soya margarine, and the egg for a teaspoonful of Xanthan gum, a splash of soy milk and drizzle of sunflower oil. I also used some ground almonds to substitute about 2 tablespoons of the flour. Appart from being a little on the toasty side, they worked really well! :)
Martha Stewart Member
Rating: Unrated
02/03/2009
These are very good, they freeze well, and look so pretty. I add a little more powdered ginger than is called for
Martha Stewart Member
Rating: Unrated
02/01/2009
These are such a tasty cookie. My Favorite. Great to have with tea.
Martha Stewart Member
Rating: Unrated
12/16/2008
I used flavored sugar just to give them a little more visual appeal
Martha Stewart Member
Rating: Unrated
12/05/2008
I love ginger cookies and I get my crystallized ginger at Trader Joe's. They have two kinds and t hey are both worth using when you are cooking.
Martha Stewart Member
Rating: Unrated
12/05/2008
I actually make these sugar-free and they are delicious. I use only Splenda and do not use crystallized ginger but dust the unbaked cookies with Splenda for a similar effect.
Martha Stewart Member
Rating: Unrated
12/05/2008
if you go to an Asian market to buy your crystallized ginger it is much less expensive than if you buy it in the supermarket many of their items are great and their prices on things are so reasonable. Matt Kennedy
Martha Stewart Member
Rating: Unrated
07/24/2008
These are terrific! When Martha originally made them on-air she sifted together the flour, ground ginger, baking soda and salt before adding, then blended in the crystallized ginger with a spoon. I add the sugar on top before baking and my oven bakes perfect cookies in about 12 minutes. Also, I always use room temperature butter to get the right consistency. These are my brother's favorite cookies to this day!
Martha Stewart Member
Rating: Unrated
06/14/2008
The baking time should be 14 minutes. This recipe is exactly the same as the one for Lemon Ginger Drop Cookies, except that one says to bake for 7 minutes, remove from oven and sprinkle with sugar, then bake for a further 7 minutes. Did you wonder why this recipe says you need more sugar for sprinkling, then doesn't say anything when you need to use that sugar??!!
Martha Stewart Member
Rating: 5 stars
10/18/2018
Perfect! Just had the oven on convection and they burnt... But really no kidding the burnt ones were really good too!
Rating: 5 stars
Rating: Unrated
01/15/2013
I Veganised this recipe by substituting butter for soya margarine, and the egg for a teaspoonful of Xanthan gum, a splash of soy milk and drizzle of sunflower oil. I also used some ground almonds to substitute about 2 tablespoons of the flour. Appart from being a little on the toasty side, they worked really well! :)
Rating: Unrated
Rating: Unrated
02/03/2009
These are very good, they freeze well, and look so pretty. I add a little more powdered ginger than is called for
Rating: Unrated
02/01/2009
These are such a tasty cookie. My Favorite. Great to have with tea.
Rating: Unrated
12/16/2008
I used flavored sugar just to give them a little more visual appeal
Rating: Unrated
12/05/2008
I love ginger cookies and I get my crystallized ginger at Trader Joe's. They have two kinds and t hey are both worth using when you are cooking.
I actually make these sugar-free and they are delicious. I use only Splenda and do not use crystallized ginger but dust the unbaked cookies with Splenda for a similar effect.
if you go to an Asian market to buy your crystallized ginger it is much less expensive than if you buy it in the supermarket many of their items are great and their prices on things are so reasonable. Matt Kennedy
Rating: Unrated
07/24/2008
These are terrific! When Martha originally made them on-air she sifted together the flour, ground ginger, baking soda and salt before adding, then blended in the crystallized ginger with a spoon. I add the sugar on top before baking and my oven bakes perfect cookies in about 12 minutes. Also, I always use room temperature butter to get the right consistency. These are my brother's favorite cookies to this day!
Rating: Unrated
06/14/2008
The baking time should be 14 minutes. This recipe is exactly the same as the one for Lemon Ginger Drop Cookies, except that one says to bake for 7 minutes, remove from oven and sprinkle with sugar, then bake for a further 7 minutes. Did you wonder why this recipe says you need more sugar for sprinkling, then doesn't say anything when you need to use that sugar??!!
All Reviews for Lemon Ginger Drop Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon Ginger Drop Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
