Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp ground ginger
- ½ tsp baking powder
- ÂĽ tsp salt
- ½ cup unsalted butter, melted
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
Instructions
- In a large bowl, combine melted butter, lemon zest, and lemon juice. Stir until well blended.
- In a separate bowl, whisk together flour, sugar, ground ginger, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms. Avoid overmixing.
- Preheat oven to 350°F (175°C). Scoop tablespoon-sized portions of dough onto a lined baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden. Let cool before serving.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze dough for up to 3 months—thaw and bake when ready.
- For extra flavor, dust with powdered sugar or drizzle with lemon glaze.
- Use fresh ginger (1 tsp grated) for a more intense taste.
- Make gluten-free by using a 1:1 gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 80 Kcal
- Sugar: 5g
- Sodium: 25mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 10mg
