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Overhead Plated Baked Cookies

The Best Ginger Lemon Cookies Recipe

3.9 from 14 reviews
  • Author: Teri from A Foodie Stays Fit



2.5 cups all-purpose flour, sifted
2 teaspoon baking soda
3 teaspoon powdered ginger
1 teaspoon cinnamon
3/4 cup room temperature butter, softened (that’s 1.5 sticks)
1 cup brown sugar, firmly packed
1 egg
1/4 cup molasses
1 Tablespoon lemon zest
1/4 cup granulated sugar


  1. Preheat the oven to 350 degrees.
  2. In a medium-sized bowl, sift the dry ingredients, including the flour, baking soda, ginger, and cinnamon, until well combined. Set aside
  3. Mix the room-temperature butter and brown sugar before beating in the egg using an electric mixer in a large bowl until light & fluffy.
  4. Add molasses and lemon zest into the large bowl
  5. Add flour mixture into the liquid mixture bowl and stir until combined
  6. Roll dough into balls (I used a mini ice cream scoop….it should be about 1 teaspoon) and roll in the 1/4 c sugar
  7. Place dough balls 2 inches apart on an ungreased cookie sheet. You can use baking sheets with parchment paper here, too.
  8. Bake for 10 minutes or until the outside is lightly browned
  9. Remove to a cooling rack and enjoy warm or cooled. I like them best chilled, but I’ll never say no to warm cookies!