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, at room temperature
9 tablespoons
-
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
- Heat oven to 350ºF.
- Mix butter and sugar in bowl until creamy. Add flour, potato flour, ginger, baking powder and lemon zest; mix well until smooth dough is formed. Divide dough into 3 pieces. Roll each piece into tube shape; divide each tube into 10 pieces.
- Roll each piece into a ball, and place on a parchment-covered baking sheet.
- Roll each piece into ball; place on parchment-lined baking sheet. Use fork to press gently down on each ball. Bake 9-10 minutes or until cookies are golden brown on edges. Cool on wire rack. Store in airtight container.
