I’ve just realized that all this time I haven’t been properly creaming butter and sugar. Many cookie recipes start out by telling you to “cream together butter and sugar until light and fluffy”. I read this and thought, ok cool thirty seconds should do it. I the peek inside the mixer with satisfaction and say, that looks pretty fluffy.
Martha has shown me the light. In this recipe she asks you to cream together butter and sugar until light and fluffy for not one, not two, but five minutes. I was like, what?! Seriously that long? Well alright. If you say so, Martha. And then something magical happened. My butter and sugar became one harmonized ingredient and fluffed like nobody’s business. It’s a good thing.
Now, don’t get me wrong, it’s not like I’ve been ruining countless batches of cookies before this epiphany. There’s lots of evidence to the contrary. They all turned out just fine, apart from that one sheet of peanut butter cookies I tried to shape like four leaf clovers for St. Patrick’s Day, but they still tasted just great if a little lopsided. You never saw those. Be grateful you didn’t.
So I guess we learn something new everyday. I’ve learned to obey the greatness that is Martha Stewart. But then again, maybe I didn’t. I changed a lot with this recipe. I’m sure the original recipe would be delicious without my tweaking, but I wanted a bit more lemon flavour and a pinch more crystallized ginger. That’s ok right? Forgive my insolence Martha, but I made them yummier. Now please don’t hurt me.
Lemon Ginger Drop Cookies
Makes 3 dozen cookies.
Source: Adapted from Martha Stewart’s Lemon Ginger Drop Cookies.
1/2 cup unsalted butter, room temperature
3/4 cup plus 2 tbsp granulated sugar
2 tbsp lemon zest
1 tbsp lemon juice
1 1/3 cup flour
1/2 tsp ground ginger
1/2 tsp baking soda
1/4 tsp salt
1/2 cup crystallized ginger, diced
Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.
In a large bowl with an electric mixer cream together the butter and sugar until it’s light and fluffy, about 5 minutes. For serious. Add the egg and beat it in to combine. Add the lemon zest and juice then mix that in.
In a small bowl whisk together the flour, ginger, baking soda, salt and crystallized ginger. Add that to the butter mixture and beat it in to combine.
Spoon about 2 tsp of dough per cookie onto the prepared baking sheet and shape them into something more round with your fingers. Bake them for 7 minutes then take them out and quickly sprinkle them with a little granulated sugar. Put them back in to bake for another 5 – 7 minutes. Transfer them to a cooling rack and enjoy!