Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Gingery flavor and a subtle lemon note make these crisp cookies perfect with tea. They also make great ‘‘dunking'' cookies.


Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line baking sheets with parchment or coat with cooking spray.

  • Cream oil, butter, sugar, egg and lemon zest in a large bowl with an electric mixer until smooth. Sift together flour, cornstarch, ginger, cinnamon, baking powder, baking soda and salt in a medium bowl. Stir the dry ingredients into the wet ingredients just until combined.

  • Divide dough into 2 portions. Roll out each portion on a floured surface to a thickness of slightly more than 1/16 inch. Sprinkle with the sugar (if desired), lightly pressing it in with the rolling pin. Cut out shapes with a cookie cutter and place 1/4 inch apart on the prepared baking sheets. Bake one sheet at a time until lightly colored, 10 to 12 minutes. Let cool 2 minutes, then remove cookies to a rack to cool.


Make Ahead Tip: Store in an airtight container for up to 1 week.

Nutrition Facts

58 calories; protein 0.6g; carbohydrates 10.4g; dietary fiber 0.2g; sugars 6g; fat 1.6g; saturated fat 0.5g; cholesterol 6.9mg; vitamin a iu 27.6IU; vitamin c 0.2mg; folate 13.4mcg; calcium 10.5mg; iron 0.3mg; magnesium 2mg; potassium 16.8mg; sodium 52.9mg.

1/2 other carbohydrate, 1/2 fat