Lemon Ginger Cookies

Fall is definitely in the air around here. It's such a welcome change from those dreadful hot summer days we put up with this summer. The cooler temperatures inspire me to start pulling out the flavors of Fall like molasses, ginger and pumpkin. I even made gingersnap cookies yesterday, a sure sign of Autumn for me, if there ever was one!

These cookies are a recipe from Sherry Yard and they combine the wonderful combination of ginger and lemon. They remind me of these but not as soft.They are a chewy cookie, kind of like a sugar cookie but with more pronounced flavor. They'd be great for ice cream sandwiches, too! Come on now, ice cream isn't just for summer!
The only change I'd make is to increase the amount of crystallized ginger to about one third of a cup.

And you can form them into a log and keep them in the fridge for up to a week.

Begin by sifting or whisking the dry ingredients.

Cream the cold butter 2 minutes on medium speed.

Then add the sugar, lemon zest, ginger and salt and cream on medium speed til smooth.

Add the egg and beat on low speed for 30 seconds. Don't overbeat!

On low speed, add dry ingredients and mix til all incorporated.

Then stir in the chopped crystallized ginger.

Form the dough into a log and wrap and chill til firm.

Then cut the log into slices and bake 12 to 15 minutes.

I chose to sprinkle some granulated sugar on top before baking rather than rolling the log in sugar before slicing.

Lemon Ginger Cookies (from Sherry Yard)

1 1/2 cups AP flour

1/2 tsp. baking soda

1 stick unsalted butter, cold and cut into 1/2" pcs.

3/4 cup sugar plus 1/4 cup for rolling

1 tbsp. lemon zest

1 tsp. ground ginger

1/4 tsp. salt

1 large egg, room temp.

1/4 cup crystallized ginger, finely chopped ( I'd increase amount to 1/3 cup next time)

1. Sift or whisk flour and baking soda in a small bowl. Set aside.

2. Cream butter in mixer bowl on medium speed til pale yellow, about 2 minutes.

3. Add 3/4 cup sugar, lemon zest, ground ginger and salt. Cream on medium speed til smooth, about 1 minute. Scrape sides and bottom of bowl.

4. Add egg and beat on low speed for 30 seconds or til fully incorporated. Don't overbeat!

5. On low speed, add dry mixture, beating til all incorporated, about 30 seconds.

6. Stir in crystallized ginger.

7. On parchment paper or waxed paper, form dough into a log 2" by 12" long. Wrap and put in fridge til firm, or up to a week or you can freeze up to 1 month.

8. Preheat oven to 350. Position rack to lower third of oven. Roll log in sugar, then cut slices 1/3" thick and place on parchment lined baking sheet 2" apart.

9. Bake 12 to 15 minutes.

10. Cool about 5 minutes on sheet, then transfer cookies to wire rack to cool.