Fresh lemon juice and zest combine with crystallized ginger to create a zesty
drop cookie dough. The finishing touch for the Lemon Ginger Zingers is a crunchy
topping of sugar-coated lemon peel, added just before baking.
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup brown sugar, packed
1/2 cup crystallized ginger, finely chopped
1 large egg
1 tablespoon fresh lemon juice
2 tablespoons lemon zest, freshly grated and divided
1/2 cup superfine sugar
Heat oven to 350 degrees F.
In a small bowl, combine flour, baking powder, baking soda and salt; set aside.
In bowl of electric mixer, cream together butter and brown sugar until light
Add ginger, egg, lemon juice and 1 tablespoon zest; beat until combined.