These are some of our most popular cookies, both at the Creamery and the Market where they’re also sold. They’re more than your average gingersnap—they have classic ginger-and-molasses flavor but are brightened with lemon zest and a bit of lemon oil. A roll in turbinado sugar makes them extra sparkly and crunchy.
SPECIAL EQUIPMENT: Microplane or other rasp grater
CHILLING TIME: At least 2 hours or up to overnight
SHELF LIFE: 1 week
INGREDIENTS
- 4¾ cups (1 pound, 3 ounces) unbleached all-purpose flour
- 2 tablespoons ground ginger
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- Finely grated zest of 2 large lemons
- 2 cups granulated sugar
- 1½ cups (12 ounces) unsalted butter, at room temperature
- ½ cup dark molasses
- 2 large eggs
- ¾ teaspoon lemon oil (see Note)
- About ¾ cup turbinado sugar, for rolling
PREPARATION
- In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, salt, and lemon zest and set aside.
- In the bowl of a stand mixer, beat the granulated sugar and butter with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add the molasses and mix until blended. Scrape down the sides of the bowl. With the motor running, add the eggs one at a time. Mix until blended, about 30 seconds. Add the lemon oil and mix again.
- Add the flour mixture and mix on low speed just until the dough comes together, about 30 seconds.
- Cover the bowl with plastic wrap and chill until the dough is firm, at least 2 hours or up to overnight.
- Preheat the oven to 350°F and position racks in the top and bottom thirds of the oven. Line two baking sheets with parchment paper or nonstick mats.
- Scoop up 2 tablespoons of dough and form it into a ball. Repeat until all the dough has been shaped. Roll the balls in the turbinado sugar and place them 2½ inches apart on the baking sheets. Flatten the balls slightly with the palm of your hand so that they’re about ½ inch thick.
- Bake for 6 minutes, then rotate the baking sheets top to bottom and front to back. Continue to bake until the cookies have darkened slightly in color, look dry on the surface, and the edges are slightly firm to the touch, 5 to 7 minutes longer. Let the cookies cool for a minute on the baking sheets, then transfer to a rack and let cool completely. Bake the remaining dough balls.
- Store the cookies in an airtight container.
NOTE
- Lemon oil gives the cookies an extra boost of citrusy flavor. It can be found in specialty grocery stores, baking supply shops, or online. The cookies can be made without it, but it does make them extra-lemony.
SERVE IT WITH …
- Pumpkin Pie Ice Cream, Brown Sugar Ice Cream with a Ginger-Caramel Swirl, or Ginger Ice Cream
