Lemon Ginger and Cranberry Crunch Cookies – a delicious recipe with flour, baking soda, baking powder, cinnamon, ginger, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F.
2
Combine all the dry ingredients in a medium size mixing bowl and set aside.
3
Grate the lemon and ream the juice into a small bowl.
4
Chop ginger finely and set alongside the prepared lemon.
5
Put the butter in a large mixing bowl and add the sugar.
6
Cream butter and sugar together.
7
Add the eggs separately beating after each addition.
8
Add the grated ginger and lemon zest and juice to the wet ingredients and mix well.
9
Pour in the dry ingredients slowly and stir until smooth and glossy.
10
Drop a small amount onto a parchment covered baking sheet and place 2 inches apart.
11
Bake for 12 to 15 minutes or until brown around the edges then remove from the oven and put on a plate for serving.
701
kcal
Calories
29
g
Fat
101
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 cups all-purpose flour, ½ teaspoon baking soda, 2 teaspoons baking powder, ½ teaspoon cinnamon, and more.
Yes, Lemon Ginger and Cranberry Crunch Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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