Lemon Ginger Cookies

 

1⅔ cups flour

½ tsp. baking soda

½ tsp. ground ginger

½ tsp.  ground allspice

¼ tsp. salt

½ cup butter

¾ cup sugar

1 large egg

1 Tbsp. lemon juice

1 Tbsp. lemon zest

1 tsp. vanilla extract

¼ cup finely chopped/minced crystallized ginger, divided

 

Whisk together the flour, baking soda, ginger, allspice, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, lemon juice, lemon zest, and vanilla. Add the dry ingredients and mix just until combined, then stir in 2 Tbsp of the crystallized ginger.

Roll the dough into scant 1-Tbsp balls and lightly press a few pieces of the remaining crystallized ginger onto the tops. Chill the dough balls for at least 1 hour.

Preheat oven to 350°F. Place dough balls on lined baking sheets 3 inches apart. Bake for 11–13 minutes, until the edges are lightly browned and the centers still look soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

This recipe can be found here.