Ginger Butter cookies

Ginger Butter cookies
This recipe for Ginger Butter cookies was a bit of a surprise. When you look at the ingredients you will see that there is no raising agent (bicarbonate of soda or baking powder). So, I was expecting the finished cookie to be a relatively dense and crisp biscuit.
But what came out was delightfully light and soft. Make sure you beat the eggs fast and well, and do not add to much flour to keep it a light and silky soft dough.






All purpose flour

4 cups

16 ozs

450 gms


1 tsp




½ tsp


1 cup

8 ozs

450 gms

2 sticks

Soft brown sugar

1 ½ cups

11 ozs

320 gms

Maybe some more for rolling



Lemon rind

2 lemons

Grated rind

Three baking sheets
Mixing bowl and beater
Lemon zester/ grater
Large mixing bowl
Rolling pin
2”/ 5cm cookie cutter
Palette knife
Cooling racks

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Put the oven on to warm up to 400F/ 205C/ Gas Mk 6.
Prepare your baking sheets.
Mix the butter and sugar on high speed until creamed, about ten minutes.
Sift the flour, cinnamon, ginger and salt three times into the larger mixing bowl and set aside.
Add the eggs one at a time and beat on high speed until very light.
Add the grated lemon rind.
Remove the bowl from the mixer and gradually stir and cut in half of the flour mixture.
Keep adding more sifted flour to make the mixture into a dough that lifts off the bowl and is ready to roll. Start with 1/3rd of the remaining mix and then add more as needed.
Flour (or sugar) your worksurface and knead it gently for a short while.
Roll out to ¼“/ ½ cm thick and cut into individual cookies.
Bake until they begin to go a light brown. Turn the sheets in the oven every three minutes. Total cooking time normally between 8 and 10 minutes.
Remove from the oven and allow them to cool and loose their initial softness for two minutes.
Then, with the palette knife, slide the cookies onto the cooling rack.

Yeild:- 30 to 36 cookies.

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