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On the daily I try to live my little corner of life calm, contained, and lady like.
Ya know, more smiles and polite head nods; less eye rolls and dramatic “I’m super annoyed right now” heavy breathing. I attempt to keep the internal and external me all woosah and zen… and whatever, so that I don’t end up looking like the jerk face who can’t handle waiting in line at the post office.
Around the holiday season, keeping your attitude cool and groovy can be major in the work department. But we do it! And for that, we deserve some cookies. Duh and done.
These cookies baked up to be everything I’ve ever wanted from a gingersnap, and then some. I love it when cookies blow my mind.
Let’s break down the flavors, shall we? First up, ginger: fresh, powdered, and crystalized – this is what living is all about! Then we go big and bright with lemon – lots and lots of fresh lemon zest add a sparkling sunshine-y zing to the batter, and also go perfectly with my secret ingredient: coconut oil. Coconut oil gives these cookies that somethin’ somethin’… a je ne sais quoi, that leaves you unable to stop from reaching for another, and another, and then… just one more.
Triple Ginger Lemon Cookies – Baker by Nature
I made these cookies for the The Great Food Blogger Cookie Swap – I hope the lucky gals I sent them to loved them as much as I did!
Makes about 4 dozen cookies
2 1/4 sticks butter (10 ounces), at room temperature
1/4 cup coconut oil
2 eggs, at room temperature
1 tablespoon lemon zest
1 teaspoon lemon juice
1/2 tablespoon freshly ground ginger
1 1/2 cups granulated sugar
1/2 cup light brown sugar
1/2 cup light unsulphured molasses
4 cups all purpose flour
1 tablespoon baking soda
2 teaspoons ground ginger
1/2 teaspoon cloves
2 teaspoons cinnamon
1 teaspoon salt
about a 1/4 cup of turbinado sugar for rolling the balls of dough in before baking
pieces of crystalized ginger to top cookies with after they’re baked
Preheat oven to 375 degrees.
In a large bowl, whisk together flour, baking soda, cinnamon, cloves, ginger and salt. Set aside.
With an electric mixer, beat together butter, coconut oil, and sugars until combined. Add the eggs one at a time, beating well after each addition. Then add molasses, lemon zest, lemon juice, and fresh ginger, beat until combined. Then add in the dry ingredients, mix until just combined.
Roll the dough into small balls (about 1″ in diameter). Fill a small bowl with turbinado sugar, and roll each ball in the sugar until it’s well coated. Place dough on cookie sheet, about 2 inches apart and bake for about 10 minutes. Once they are done, remove from the oven, press the crystalized ginger pieces lightly on top and let cool for a minute or two before transferring to a wire rack to cool completely.
These sound amazing, Ash!! I love the three different types of ginger – and with the lemon?!! LOVE!!
Three types of ginger?! Love it! Especially with that hint of citrus too.
I love lemon and ginger – never thought to try in a cookie!! YUM!
I love ginger AND i love lemon, so these are soooo my type of cookie. Wish I had a few of these right now for a snack!
Beautiful cookies Ashley!! I like that you did a lemon-ginger combo – sounds refreshing and comforting at the same time! You cookie swap recipients were lucky to get these!
These look soooo, so delicious. I am a reformed ginger hater, and now can’t get enough of it. Funny how tastes change! I didn’t participate in the cookie swap this year, but if I did I would have wanted to get yours!
I recently saw a ginger-lemon recipe and was totally blown away – it makes so much sense (my ideal cocktail would involve ginger beer and a squeeze of lemon) but I never would have thought of baking something with the combo on my own! These look delicious!
These do sound amazing! I love all the flavors going on in them. The lemon just puts them over the top!
So that’s how you spell Je ne sais quoi? well I never.. These cookies deserve to be on Letterman, they look and sound so awesome lady!!
If I wasnt traveling, I would have done this. Sigh. And if the girls you sent these to arent in love, I would gladly take them off their hands. I love molasses, ginger, and all these flavors! And chewy and with cinn-sugar, mmm, yes!
AH crystalized ginger. I can eat it straight, but why do that when I can have big chunks of it in a cookie! What a perfect reward for good behavior 🙂
Love these! I haven’t actually baked with crystalized ginger yet but that needs to change ASAP with these cookies here!
Too bad I didn’t get to try these. Hope you enjoyed the cookies 🙂
you know how when you’re sick you go for lemon and ginger? (i do, anyway…) well i think from now on when i have a cold i’ll go for these cookies! cookies could totally substitute tea, right? right? 🙂
oh man! how lovely. i can’t wait to try them. 🙂
I am a big big fan of fresh ginger, yummm!
What fantastic cookies my friend, they look so delicious 😀
Love the flavours!
Cheers
Choc Chip Uru
I think I might make these this weekend. And guess what? I have ginger flavored turbinado sugar, which I believe would make these QUADRUPLE(!) ginger cookies, right? 😀
Fresh and crystalized ginger in a cookie? Count me in!
I adore lemon and ginger together, and the crystallized ginger (my fave) takes it over the top!
I just wanted to say that I love your cookies! and that i had been eagerly awaiting the recipe for them ever since I received the cookies last week!
I am SO happy you loved them!!! I was hoping they made it ok 😉
These look like heaven Ashley! I mean really…they would put me over the edge. Mr. N would love these too. He is a big ginger (and lemon) fan! Last year your cranberry muffins graced our holiday table, this year, I believe these little gems will be making an appearance!
Is it only me when I hear lemon and ginger…and it sounds healthy almost? Looks so good. I love citrus and ginger in sweets. I bet these cookies are pretty addictive….
Yeah! I LOVE ginger and lemon! It’s just so refreshing. These would be so good as ice cream sandwiches! And of course, plain. But as ice cream sandwiches?! Yum.