10 Reviews of Ginger-Lemon Cookies

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.

From: rosslare

On Nov 1, 2006

Very nice and crispy sugar cookie! I did double the lemon rind and ginger, 'cause we like really zingy flavors and I saw other viewers had increased amounts as well. They still wheren't that zingy at all, so next time I would increase them to triple.

From: supertellp

On Apr 9, 2007

loved these cookies, next t ime i will add more ginger and lemon zest. I use gluten and wheat free flour and they were fab...

From: Aunt Willie

On Dec 27, 2003

I made these for my cookie exchange this year and they were a big hit! My husband really liked them — which is the true test! I made the recipe as written — but I did sprinkle colored sugars on the top of some. Very good!

From: Benny'sGirl

On Jan 8, 2005

These were really good...I added about 1/4 t more ginger, since I really like the ginger flavor, and, since I didn't have a real glass (just moved into my apartment), I used a shot glass to flatten them, which gave them an interesting soft on the edges, chewier in the center texture.

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: ChefRed

On May 29, 2006

These were very good. I made exactly 28 cookies as stated. They reminded me of a snickerdoodle with ginger-lemon flavor. Next time I will increase ginger to 1 1/2 tsp. Thank-you.

From: Chef #497530

On Dec 24, 2007

Very tasty cookies. Nice subtle flavor of both lemon and ginger. Great for tea or coffee. These are on my holiday cookie right now though I don't think they will last long!

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.