Ginger Lemon Cookies
Martha Stewart's Website
Makes 3 dozen
1/4 pound (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
Heat oven to 350F. 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.
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 2 inches apart. Bake for 7 minutes.
Transfer to a wire rack to cool.
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