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Lemon Ginger Cookies
By Chef Sherry Yard


1 1/2 cups All-Purpose Flour
1/2 teaspoon Baking Soda
1 stick Cold Unsalted Butter cut into 1/2 inch pieces
3/4 cup Sugar plus 1/4 cup for rolling
1 tablespoon Lemon Zest finely grated
1 teaspoon Ground Ginger
1/4 teaspoon Salt
1 large Egg at room temperature
1/4 cup Crystallized Ginger finely diced


Sift together the flour and baking soda into a medium bowl and set aside.

Using a standing mixer fitted with a paddle attachment or a hand mixer, cream the butter on medium speed until pale yellow, about 2 minutes. Scrape down the sides of the bowl and the paddle. Add the ¾ cup sugar, lemon zest, ginger, and salt. Cream on medium speed until it is smooth, about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle.

Add the egg and beat on low speed for 30 seconds, or until fully incorporated. Do not overbeat. Scrape down the sides of the bowl.

On low speed, add the flour mixture. Beat until all the dry ingredients are incorporated, about 30 seconds. Scrape down the sides of the bowl. Add the crystallized ginger and mix until just incorporated.
Remove small handfuls of the dough from the mixer and plop them down the middle of a sheet of parchment paper, creating a log about 2 inches wide and 12 inches long. Fold the parchment over, creating a sausage shape. Chill for at least 1 hour. At this point, the dough will keep nicely, tightly wrapped, in the refrigerator for up to 1 week or in the freezer for up to 1 month. (Thaw frozen dough at room temperature for about 30 minutes, or until you can slice it.

Preheat the oven to 350°F. Adjust the rack to the lower third of the oven. Line two baking sheets with parchment paper.

When the dough has chilled, remove it from the parchment, pour the remaining ¼ cup sugar onto your work surface, and roll the log in the sugar. Using a chef’s knife, slice 1/3 inch thick rounds off the log. Place the cookies 2 inches apart on the prepared baking sheets. Alternate the rows checkerboard fashion.

Bake one sheet at a time for 12 to 15 minutes, or until brown around the edges, turning the sheet from front to back halfway through the baking. Remove from the oven and carefully slide the parchment directly onto a work surface. Wait at least 5 minutes before serving or 30 minutes before storing in an airtight container for up to 3 days at room temperature.