Baked Sunday Mornings: Gingersnaps with Lemon Sugar


What I liked best about these cookies is that, there was no electric mixer required!  
The recipe uses canola oil instead of butter.  Honestly, so easy.

Mix the lemon zest and sugar together. 
In separate bowls, whisk the wet and dry ingredients

...add the dry to the wet
& mix it up with your (clean!) fingers

roll 1" dough balls in the lemon sugar

place 1-2" apart on parchment lined baking sheet



Because I'm at high altitude, I adjusted my amounts and settings just a little bit.  I added 2 Tbsp. (16 g.) of flour and decreased my baking soda to 1-1/2 tsp.  I baked the cookies at 350 degrees for 10 minutes.  The result was a cookie that was slightly crisp on the outside and soft on the inside.

I LOVE soft gingersnaps.  The lemon compliments it so well, and even though there is no butter used in the recipe, the cookies surprisingly taste buttery.  They were a HUGE HIT at my house, even 2-3 days later.  They are definitely best served warm!

I had extra lemon sugar left over, and I couldn't bear to throw it away.  I put it in a ziploc bag and will use it for another batch.

Head over to Baked Sunday Mornings to see what some fellow bakers thought of these yummy gingersnap cookies!


Unknown said...

Love the crackling on top!

Robyn said...

Hmmm, my dough was not nearly as firm as yours, and was hard to roll. Maybe it needed a bit more flour as yours looks like the ideal consistency for rolling!

Sheri said...

They look so delicious! And what Yael said, your crackling is enviable. I'll bet no one ever told you that before. :)

Anonymous said...

I agree with everyone-- they look lovely! Oh, that lemon-sugar is to die for! :)

Anonymous said...

Perfect Crinkles!

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