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Soft Lemon-Ginger Cookies

 Soft Lemon-Ginger Cookies
Loaded with old-fashioned flavor, this yummy cookie is hard to beat. You'll love munching a few with coffee, tea or a glass of cold milk.—Sharon Bretz, Havre de Grace, Maryland
12 ServingsPrep/Total Time: 30 min.


  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 3 tablespoons sour cream
  • 1/2 teaspoon McCormick® Pure Lemon Extract
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt


  • Preheat oven to 350°. In a large bowl, cream butter and brown
  • sugar until light and fluffy. Beat in the egg, sour cream and
  • extracts. Combine the flour, baking soda, cream of tartar, ginger
  • and salt; gradually add to creamed mixture and mix well.
  • Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking
  • sheets. Bake 10-12 minutes or until lightly browned. Immediately
  • remove to wire racks to cool. Yield: 2 dozen.
Nutritional Facts: 1 serving (2 each) equals 218 calories, 9 g fat (5 g saturated fat), 41 mg cholesterol, 246 mg sodium,

2 of 2

Soft Lemon-Ginger Cookies (continued)

Nutritional Facts: 32 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.