Ginger-Lemon Cookies

From: lemon-yellow

On Sep 8, 2008

I made this recipe twice, because after reading the reviews, I thought I must have made it wrong the first time. However, it came out exactly the same the second time. I expected the cookie to be a bit more substantial in texture and taste. Instead, it is see-through thin, delicate-crumbly and tastes bland. I even doubled the lemon peel and ginger as many of the reviewers suggested. The uncooked dough tastes wonderful. I suspect the flavor dissipates during cooking. It is a bit time consuming to make, taking the refrigeration into account, but I would be fine with that if the results were better. It is doubtful that I will try it again. I posted a photo so that you have some idea of how my batch looks. Thanks for posting, spatchcock. Sorry that I didn't like it more.

From: Chef Dudo

On Aug 18, 2008

Great cookie. We love ginger so I used a whole tablespoon. The cookies are crunchy and yet not too hard (does not break your teeth........), they spread just a little. I got 38 cookies and they were baked in 17 minutes. Did not want them to be too sugary so I omitted step 10 and 11. Instead I flattened them with a fork dipped in water between every cookie. Must say, one of the best gingercookies I have come across. Will certainly make again. Thanks for posting.

From: In My Tummy!

On Feb 27, 2007

These are the best Cookies! I've made them twice this week! I listened to the other reviews and I did add much more lemon zest and ginger than it called for. I used the zest of 2 lemons, and I used 3 tsp. of Ginger. Also, instead of dipping the glass in water, I dipped it in the lemon juice of one of the lemons and then the sugar. It really made all the difference!

From: gourmet1

On Jul 19, 2006

Delicious and flavorful cookies. I put in extra lemon rind and ginger for added flavor. For the one cup of flour, made 1/3 of it whole wheat flour. Came out great! Will definately make them again.