Soft Lemon-Ginger Cookies Recipe

5 6 5
Soft Lemon-Ginger Cookies Recipe
Soft Lemon-Ginger Cookies Recipe photo by Taste of Home
Publisher Photo

Soft Lemon-Ginger Cookies Recipe

Read Reviews
5 6 5
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 3 tablespoons sour cream
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon 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

Directions

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.
Originally published as Soft Lemon-Ginger Cookies in Reminisce Extra October 2005, p53

Nutritional Facts

2 each: 218 calories, 9g fat (5g saturated fat), 41mg cholesterol, 246mg sodium, 32g carbohydrate (18g sugars, 1g fiber), 3g protein.

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 3 tablespoons sour cream
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon 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
  1. 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.
  2. 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.
Originally published as Soft Lemon-Ginger Cookies in Reminisce Extra October 2005, p53

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Reviews forSoft Lemon-Ginger Cookies

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watermelonmuffin User ID: 6735434 156839
Reviewed Mar. 29, 2013

"When my brother tried these after I made them he said he would get up in the middle of the night to sneak some. ;) They sure were gone too, so think all m brothers took more than their share. ;)"

MY REVIEW
Philly1952 User ID: 1509789 80005
Reviewed May. 31, 2012

"I made these last week for Open Doors Ontario at our little county Church. They were a real hit and lots asked for the receipe. easy and a really good soft cookie"

MY REVIEW
rmajor User ID: 1339370 145886
Reviewed Mar. 3, 2009

"Great flavor. Soft, mild, sweet. Comforting. Makes me think of something my Aunt would make. And I agree, great with tea!"

MY REVIEW
Junglejana User ID: 433105 131071
Reviewed Feb. 2, 2008

"I am glad you all liked them they are on my list for soon.  I was wondering how good they are Thanks"

MY REVIEW
irritated User ID: 2767048 67044
Reviewed Feb. 2, 2008

"Very good, delicate flavor. Great with a cup of tea on a rainy aftenoon!"

MY REVIEW
diabeth User ID: 2729337 156837
Reviewed Jan. 29, 2008

"These cookies are excellent! Great lemon flavor and just the right touch of ginger. Everyone I gave one to liked it. I got 3 dozen."

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