The weather is warming, the flowers are blooming and I am back in the kitchen baking up a storm. I took a couple of weeks off from baking to rest, because I’m human and I think we all need a little rest every once in a while. Spreading yourself too thin makes for careless creating, and I want to avoid that at all costs.
With the springtime sun shining, I wanted to whip up something refreshing and tart to get back into the swing of things. Windows open and breeze flowing through the apartment, these lemon crinkle cookies were born. The best part? Just a hint of ginger, inspired by one of my favorite summertime treats –– ginger lemonade.
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- a dash of ground ginger
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 extra large egg
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 4 drops yellow food coloring, optional
- 1/4 cup confectioner’s sugar
Prep time: Cook time: Total time: Yield: 16 cookies