Buttery Ginger Cookies with Lemon Zest

30 cookies
20 min prep time
50 min total time

We love a thin crispy cookie with a great snap. Even better when it's extra buttery. This Sweet Paul Magazine recipe calls for potato flour, which gives these cookies an extra depth of flavor. Since butter is the star of this show, be sure to use the best quality available, it’ll make a big difference on flavor and texture in your final product.


9 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat room temperature

1 cup sugar

zest from 1 organic lemon

1 cup all-purpose flour

1/4 cup potato flour

1 teaspoon baking powder

4 teaspoons ground ginger


  • STEP 1

    Preheat oven to 350°F.

  • STEP 2

    In a bowl, mix butter and sugar until creamy.

  • STEP 3

    Add lemon, flour, potato flour, baking powder, and ginger, and mix it well together until it forms a smooth dough.

  • STEP 4

    Divide the dough into 3 pieces. Roll each piece into a tube shape, and divide the tubes into 10 pieces each.

  • STEP 5

    Roll each piece into a ball, and place on a parchment-covered baking sheet.

  • STEP 6

    Use a fork to press gently down on each ball.

  • STEP 7

    Bake for 9 to 10 minutes. The cookie should be golden brown on the edges. 

  • STEP 8

    Cool on a wire rack. Store in an airtight container.

Sweet Paul

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Sweet Paul

Full of easy-yet-elegant recipes, stylish crafts, and entertaining ideas, Sweet Paul embraces his grandmother's motto "fullkommenhet er kjedelig," which means "perfection is boring." Through his blog and magazine of the same name, Sweet Paul inspires readers to "chase the sweet things in life" with creative and visually stunning ideas that are not weighed-down with impossible recipes or projects.