Lemon Ginger Snap Cookies

Lemon Ginger Snap Cookies Recipe

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Juliann Esquivel


This recipe is from my dear friend Barbara. These cookies are so good. moist and chewy with a snappy taste.
They are one of my favorites. My kids and granchilderen love them at Christmas time. I do make them during the year. A really good cookie.

★★★★★ 1 vote
a crowd
20 Min
10 Min


5 c
all purpose flour
4 tsp
baking soda
1 tsp
2 tsp
ground cinnamon
6 tsp
ground ginger
2 stick
real butter
1/2 c
butter flavored crisco
2 c
brown sugar (1 cup light and 1 cup dark)
2 large
1/2 c
1 Tbsp
lemon zest, grated


1Cream the butter, crisco and the sugar. Add the two eggs and incorporate very well next add the molasses and lemon zest. Mix very well on medium speed in your mixer. Set aside.
2Next sift your dry ingredients together and mix well. Add little by little to your wet mix. On low speed mix everything until well incorporated. Dough will be stiff roll in plastic wrap and refrigerate for two hours.
3Pull your dough out and take litte pieces of dough and roll in your hand making little balls the size of 1 1/2 inch. Roll each ball in sugar lightly and put on cookie sheet. Bake on parchment paper for 9 1/2 to 10 minutes in 350 degree oven. Oven should be perheated. Enjoy

About Lemon Ginger Snap Cookies

Course/Dish: Cookies
Other Tag: Quick & Easy