Lemon Ginger Zinger Cookies

  • Yield: 4 to 5


1 1/2cups all-purpose flour
1teaspoon baking powder
1/2teaspoon baking soda
1/2teaspoon salt
1/2cup (1 stick) butter, softened
1/2cup brown sugar, packed
1/2cup crystallized ginger, finely chopped
1large egg
1tablespoon fresh lemon juice
2tablespoons lemon zest, freshly grated and divided
1/2cup superfine sugar


  1. Preheat oven to 350F.
  2. In a small bowl, combine flour, baking powder, baking soda and salt; set aside.
  3. In bowl of electric mixer, cream together butter and brown sugar until light and fluffy. Add ginger, egg, lemon juice and 1 tablespoon zest; beat until combined. Gradually add flour mixture; mix well. Cover dough and chill 30 minutes.
  4. In a small bowl, combine remaining zest and superfine sugar; set aside.
  5. Drop dough by heaping teaspoons, 2 inches apart, onto parchment-lined cookie sheets. Dip the bottom of a glass into the lemon sugar mixture and flatten dough; repeat for all cookies. Place remaining lemon sugar mixture in a sifter and sift additional sugar over each cookie. Bake 9 to 12 minutes until edges begin to brown. Allow cookies to cool on sheet 2 to 3 minutes. Remove to a cooling rack; cool completely. Store at room temperature in an airtight container with wax paper between layers for up to 1 week.

Recipe courtesy of the Wisconsin Milk Marketing Board