January 03, 2009

Lemon Ginger Cookies

1 1/2 cups flour
1/2 cup butter
2/3 cup sugar
1 egg
3 tablespoons golden syrup
1 tablespoon lemon juice
1 teaspoon ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
zest of two lemons

demerara sugar (raw cane sugar) for sprinkling

Preheat oven to 350. Line 2 cookie sheets with a silipat or parchment paper. Sprinkle a place with demerara sugar and set aside. In a large bowl, cream together the butter and sugar. Add the egg, lemon juice, zest and golden syrup and mix well. In a separate bowl, whisk together the flour, ginger, baking powder and salt. Slowly add it to the butter and sugar mixture. Mix to thoroughly combine. Roll dough into 1 inch balls and roll the balls in the demerara sugar. Place cookies 2 inches apart onto the cookie sheets. Flatten each cookie slightly with the heel of your hand or a spatula. Bake 8-12 minutes or until set and the bottoms are golden.

My thoughts:
This cookies are sort of plain looking but their lemon-ginger flavor is intense. The texture is great too, it is a little crisp-chewy on the outside and soft on the inside. Not to mention the great crunch the sugar gives the cookie. Simple, classic, crowd-pleasing.