Knots Unwound

Kelly Kapsar

702-463-7707

SilverArc APN

Paul Kapsar

702-586-5060

© 2018 Knots Unwound | SilverArc APN

  • Andi Swartz

Lemon Ginger Marble Cookies


2 1/2 cups all purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 sticks unsalted butter (room temperature) 1 cup granulated sugar 1/4 cup light brown sugar 1 large egg 1 tsp pure vanilla 1 tbsp finely chopped grated lemon zest plus 2 tbsp of fresh lemon juice 1/4 cup molasses 1 tsp ground ginger 1 tsp ground cinnamon 1/4 tsp ground allspice Sanding sugar for sprinkling

Bake at 350 degrees

Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Beat the butter, sugar and brown sugar in a large bowl with a mixer on medium speed until fluffy about 3 minutes.

Beat in the egg and vanilla until combined. Reduce speed and add flour mixture until incorporated.

Transfer half of the dough to a separate bowl and stir in lemon zest and juice. Beat the molasses, ginger, cinnamon and allspice in the remaining dough.

Option 1. place each section of dough on a piece of plastic wrap. roll into a rectangle sheet. Place both sheets into the refrigerator for 2 hours. After 2 hours place the sheets together and roll into a log. Cut into cookies, sprinkle with sugar and bake.

Option 2 do not place dough in refrigerator. Mix both sections of dough together, roll into 1 inch balls and roll in Sandy (Course) sugar and bake. This method makes a softer cookie. Dough can be kept in refrigerator over night.


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