lemon ginger snap cookies
(1 rating)
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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.
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(1 rating)
yield
serving(s)
prep time
20 Min
cook time
10 Min
Ingredients For lemon ginger snap cookies
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5 call purpose flour
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4 tspbaking soda
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1 tspsalt
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2 tspground cinnamon
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6 tspground ginger
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2 stickreal butter
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1/2 cbutter flavored crisco
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2 cbrown sugar (1 cup light and 1 cup dark)
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2 lgeggs
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1/2 cmolasses
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1 Tbsplemon zest, grated
How To Make lemon ginger snap cookies
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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.
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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.
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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
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