A delightful, light cookie from Martha Stewart Living. I baked mine for 15 minutes as I like cookies fairly crisp, but less, say 12 minutes should do it for softer cookies. This is an old favorite of mine, so there was no experimental anxiety in the making.
Here's the recipe: Ginger Lemon Cookies
Ingredients Makes 3 dozen 8 tablespoons (1 stick) unsalted butter 3/4 cup plus 2 tablespoons sugar, plus more for sprinkling 1 large egg 1 tablespoon 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 crystallized ginger, cut into 1/8-inch dice
Directions 1.Heat oven to 350 degrees. Line two baking sheets with parchment; set aside. In an electric mixer fitted with the paddle attachment, mix butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Scrape down sides of bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine. 2.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. 3.Using two spoons, drop about 2 teaspoons of batter on baking sheet; repeat, spacing them 2 inches apart. Bake for 12-15 minutes(my timing). Transfer to a wire rack to cool.