Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Prep Time: 20 mins
Cook Time: 9 mins
This is one of Lauren Chattman's favorite cookies for cookie swaps. It features the classic flavor combination of warm ginger and tangy lemon. Chattman is a former pastry chef and author of Cookie Swap! (Workman, 2010).
(amount per serving)
Storage Tip: Store cookies in airtight container between layers of parchment paper up to 3 days.
Make Ahead: Place balls of unbaked cookie dough in single layer on parchment paper-lined baking sheet. Freeze until firm. Transfer dough to freezer-weight resealable plastic bags. Freeze up to 1 month. Bake unthawed cookie dough as directed, increasing bake time by 1 to 2 minutes.
Recipe by McCormick
This recipe features Ginger Ground. Here are a few more delicious ways to use it.
Product by McCormick