Lemon Ginger Cookies
Yield: 2 ½ Dozen Cookies
2 Sticks Unsalted Butter, Room Temperature
1 Cup + 2 Tablespoons Sugar
1/3 Cup Ginger Sugar
1 Teaspoon Almond Extract
Zest from 1 Lemon
1 Tablespoon Grated Fresh Ginger
2 1/2 Cups All-Purpose Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Fleur De Sel
1/4 Teaspoon White Peppercorns
3/4 Cup Coconut (Optional)
While desserts aren’t our specialty, we do love baking cookies. This Lemon Ginger cookie would certainly qualify as one of our Signature recipes. Our guests – including the kids – love them, and keep coming back for more. We usually make them with coconut, in which case we form the dough into 1 ½” balls. When we don’t use coconut, we form the dough into a log, chill, and slice them when ready to bake. And we always make enough dough to freeze some and have it on hand for those busy days when we want to serve something special with our ice cream.
Preheat oven to 350 degrees. Line a baking sheet with parchment. Cream together butter and sugars in a large mixing bowl. Add eggs and extract and beat together until smooth. Stir in zest and ginger.
In a separate bowl, sift together flour, baking soda, and salt. Slowly add dry ingredients to the butter mixture. Stir to combine. Add coconut (if using) and mix into dough. Refrigerate dough for 30 minutes. Form into 1½” balls, or into a log to slice into ¼”- ½” rounds.
Place cookies 2” apart on baking sheet. Bake for 13-15 minutes until done. Glaze with a lemon/confectioners sugar glaze if desired.