Buttery Ginger Cookies with Lemon Zest
Servings:
30
prep time:
20 mins
cook time:
30 mins
Total time:
50 mins
Ingredients
-
Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
9 tablespoons room temperature
-
1 cup sugar
-
zest from 1 organic lemon
-
1 cup all-purpose flour
-
¼ cup potato flour
-
1 teaspoon baking powder
-
4 teaspoons ground ginger
Directions
- Preheat oven to 350ºF.
- In a bowl, mix butter and sugar until creamy.Add lemon, flour, potato flour, baking powder, and ginger, and mix it well together until it forms a smooth dough.
- Divide the dough into 3 pieces. Roll each piece into a tube shape, and divide the tubes into 10 pieces each.
- Roll each piece into a ball, and place on a parchment-covered baking sheet.
- Use a fork to press gently down on each ball.
- Bake for 9 to 10 minutes. The cookie should be golden brown on the edges.
- Cool on a wire rack. Store in an airtight container.
