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, sour cream
Author: Beth Cato
1 1/2teaspoonslemon extract
1 3/4cupsall-purpose flour
1teaspooncream of tartar
Preheat the oven at 350-degrees.
In a large mixing bowl, whip together the butter and brown sugar until it gains a fluffy texture. Beat in the egg, sour cream, 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.
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.