These soft cookies taste deliciously fresh thanks to the combined forces of lemon and ginger! The dough can be made hours or even a day ahead and kept wrapped in the fridge, too. It's unknown how long they keep after baking--they tend to vanish rather quickly. Modified from Taste of Home.
Course: Dessert, Snack
Keyword: cookies, lemon
Author: Beth Cato
Equipment
teaspoon scoop or teaspoon
Ingredients
1/2cupunsalted butter(1 stick) softened
1cupbrown sugarpacked
1egg
3Tablespoonssour cream or vanilla or plain Greek yogurt
1 1/2teaspoonslemon extract
1teaspoonvanilla extract
1 3/4cupsall-purpose flour
1teaspoonbaking soda
1teaspooncream of tartar
2teaspoonsground ginger
1/4teaspoonsalt
Instructions
If baking right away, preheat oven at 350-degrees.
In a large mixing bowl, mix together the butter and brown sugar until they gain a fluffy texture. Beat in the egg, sour cream or yogurt, and extracts.
In another bowl, sift together the flour, baking soda, cream of tartar, ginger, and salt; make sure to press any lumps out of the cream of tartar and ginger. Slowly mix the dry ingredients into the other bowl. At this point, the dough can be wrapped and chilled for a few hours or days; this will also reduce the dough's stickiness somewhat.
When it is baking time, be sure to preheat the oven. Drop by rounded teaspoons onto a baking sheet. Bake for 10 to 12 minutes, until the cookies are lightly browned and no longer jiggly. Watch out--they can overbake quickly. Let them rest on the cookie sheet for just a few minutes, then transfer to a rack to cool.