½ C. (1 stick) unsalted butter, room temp.
¾ c. plus 4 TBL sugar
1 large egg
1 ¼ tsp. (packed) grated lemon peel
½ tsp. Vanilla extract
1 c. plus 2 TBL all purpose flour
1 ½ tsp. Baking powder
1 tsp. Ground ginger
Using electric mixer, beat butter and ¾ c. plus 1 tablespoon sugar in large bowl until smooth. Beat in egg, lemon peel and vanilla extract.
Sift dry ingredients into butter mixture. Beat until blended. Cover bowl and refrigerate dough until well chilled, about 1 hour.
Preheat oven to 325 degrees. Line baking sheets with parchment paper. Using floured hands, roll heaping teaspoonfuls of chilled dough into balls.
Arrange on sheets, spacing 2 inches apart. Place remaining 3
tablespoons sugar into small bow.
Moisten bottom of measuring cup with water. Dip bottom of cup into sugar.
Press cup onto 1 dough ball, and flatten to 1/3-inch thickness. Repeat flattening with remaining dough, dipping cup into sugar before flattening each dough ball.
Bake cookies until golden brown, about 18 minutes. Transfer cookies to rack and cook. Makes about 45 cookies.
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