Cookie Recipes

Lemon Ginger Zingers

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.

Lemon Ginger Zingers

Yield: 4 dozen cookies


  • 1 1/2 cups all-purpose 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


  1. Heat oven to 350 degrees F.
  2. In a small bowl, combine flour, baking powder, baking soda and salt; set aside.
  3. In bowl of electric mixer, cream together butter and brown sugar until light and fluffy.
  4. Add ginger, egg, lemon juice and 1 tablespoon zest; beat until combined.
  5. Gradually add flour mixture; mix well. Cover dough and chill for 30 minutes.
  6. In a small bowl, combine remaining zest and superfine sugar; set aside.
  7. Drop dough by heaping teaspoons, 2 inches apart, onto parchment-lined cookie sheets. Dip the bottom of a glass into the lemon sugar mixture and flatten dough; repeat for all cookies.
  8. Place remaining lemon sugar mixture in a sifter and sift additional sugar over each cookie.
  9. Bake for 9 to 12 minutes until edges begin to brown.
  10. Allow cookies to cool on sheet for 2 to 3 minutes.
  11. Remove to a cooling rack; cool completely.
  12. Store at room temperature in an airtight container with wax paper between layers for up to 1 week.


Recipe and photo used with permission from: Dairy Farmers of Wisconsin.

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