Ginger Lemon Sage Cookies Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine the flour, baking soda, cream of tartar, ginger and salt; gradually add to creamed mixture and mix well., Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Immediately remove to wire racks to cool.

Steps:

• Set the oven at 325 degrees.
• Line 2 baking sheets with parchment.
• In an electric mixer, cream the butter with the 3/4 cup plus 1 tablespoon sugar.
• When the mixture is smooth, beat in the egg, lemon rind, and vanilla.
• Sift the flour, baking powder, ginger, and salt.
• With the mixer set on its lowest speed, add the dry ingredients to the batter.
• Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.
• With floured hands, using heaping teaspoons of the dough to form balls, roll them until smooth.
• Arrange them 2-inches apart on the baking sheets.
• Put the remaining 3 tablespoons of sugar in a bowl.
• Dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3-inch thickness.
• Bake the cookies for 18 minutes or until the edges are golden brown.
• Cool on wire racks.
• Store in an airtight container.

Steps:

• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour mixture until just incorporated.
• Transfer half of the dough to a separate bowl and stir in the lemon zest and juice. Beat the molasses, ginger, cinnamon and allspice into the remaining dough. Lay out a large sheet of plastic wrap. Drop alternating spoonfuls of the two doughs onto the plastic to form an 11-by-8-inch rectangle. Use the plastic to roll the dough into a 2-by-11-inch log, twisting the ends closed. Refrigerate until firm, at least 2 hours or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the dough into 1/2-inch-thick rounds and arrange about 2 inches apart on the prepared baking sheets; sprinkle with sanding sugar. Bake, switching the pans halfway through, until the edges of the cookies are set, 14 to 18 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.
• In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. Let cool 2 minutes, and then remove from the baking sheets.

Steps:

• Set oven to 325.
• Line cookie sheets with parchment paper.
• Combine flour, baking powder,ginger and salt. Set aside.
• Grate the lemon rind and juice the lemon.
• Cream butter and sugar.Beat in the egg, lemon rind, vanilla and lemon juice and sage.
• Add dry ingredients. Scrape down the bowl and cover. Refrigerate for at least an hour. Using a cookie scoop drop cookie balls in the sugar and roll around. Place on the cookie sheet two inches apart and flatten with the bottom of a glass to about 1/3 inch thick. Cook for about 18 minute.

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.
• In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. They tend to spread out so do give them room. Let cool 2 minutes, and then remove from the baking sheets.

Steps:

• Stir flour, sugar, and cornmeal in a medium mixing bowl.
• Cut in the butter with a pastry blender until the mixture resembles finem crumbs and starts to cling.
• Stir in snipped or crushed herbs.
• Add milk and stir with a fork to combine.
• Form mixture into a ball and knead dough till smooth.
• Divide dough in half.
• Roll half of the dough at a time unto a lightly floured surface to 1/8-inch thickness.
• Cut out dough using a 2 1/2 inch round or oval cookie cutter.
• Combine egg white and 1 tablespoon water in a small bowl.
• Brush cutouts with the mixture. If desired, place one or two small sage leaves on each cutout, and brush with egg mixture.
• Sprinkle cutouts with sugar and place on an ungreased cookie sheet.
• Bake at 375 for about 7 minutes or until the edges are firm and the bottoms are slightly browned.
• Transfer to wire racks to cool.

Steps:

• preheat oven to 350*.
• in a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds, add ginger, sugar and lemon juice.
• beat until combined, scraping sides of bowl as needed during mixing.
• beat or stir in flour, then stir in lemon peel and sage.
• TO PREPARE MODLED COOKIES:.
• Lightly grease cookie sheets, set aside.
• lightly oil ceramix or wooden cookie molds.wipe off excess oil with a paper towel.lightly coat a mold with flour, then tap mild to remove excess flour.
• evenly press dough into prepared mold.if necessary, trim off excess dough with a serrated knife.
• unmold dough onto a lightly floured surface by tapping mold gently on board until dough starts to release.
• using a metal spatula, transfer cookies to prepared sheet.flour the molds between each use, but do not oil them again.yield depends on size of mold used.
• STAMPED COOKIES:.
• shape dough into 1-1 1/2" balls.place balls 2" apart on an ungreased cookie sheet.using a floured cookie stamp or the floured pattern bottom of a glass, flatten balls to 1/4" thickness.makes 36.
• bake in a preheated oven for 10-12 minutes or until edges are golden.
• cool on cookie sheets on wire racks for 1 minute.transfer cookies to wire racks and let cool completely.
• TO STORE:.
• place cookies in layers seperated by waxed paper in an airtight container, cover.store at room temperature for up to 2 days or freeze undecorated cookies for up to 3 months.