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Spiced Ginger-Lemon Cookies
For pairing with SCHUG Late Harvest Riesling
2 cups flour
1 ½ tsp. baking soda
1 tsp. cinnamon
2 tsp. powdered ginger
½ tsp. nutmeg
½ tsp. salt
1 cup sugar
¾ cup butter, softened
1 tbsp. grated lemon zest
1 large egg
¼ cup molasses
More sugar, for rolling balls of dough
Preheat oven to 350°F. Whisk together the flour, baking soda, cinnamon, powdered ginger, nutmeg, and salt in a large bowl.
Place the butter into the bowl of an electric mixer and beat until it has softened. Add the 1 cup sugar and the lemon zest and mix well. Scrape down bowl and then beat the butter and sugar mixture until it is light and fluffy.
Next, add the egg and molasses to the butter mixture and mix in till combined. Scrape down mixing bowl and then beat the butter mixture again until it is light and fluffy. Turn machine off and add the flour mixture. Pulse machine a few times to mis the flour mixture in and then turn the machine on to mix the ingredients until they make a dough. Scrape down bowl once more to make sure the dough is completely mixed.
Prepare some sheet pans with baking parchment. Use a spoon to measure out bits of dough that are about the size of a large marble. Roll the balls of dough in extra sugar and then roll them with your hands to smooth them out. These cookies will spread- keep them an inch or two apart on the sheet pans.
Bake the cookies until they have darkened on the edges and are noticeably more golden. About 12-15 mins. You can bake multiple sheet pans if you have a convection oven. Cool the cookies for a couple minutes, then transfer them to racks to finish cooling. The cookies will stay soft a few minutes on the sheet pan but will be crisper once they’re cool. Makes about 36 cookies.