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Ginger Butter Cookies

Rosina

Surprise! No molasses.

Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets. Combine flour, ginger, cinnamon and salt and set aside.
  2. In large bowl, cream butter and brown sugar. Beat in eggs. Beat in lemon zest. Gradually blend in dry ingredients.
  3. Roll out dough on floured surface to about 1/4 inch thickness. Cut out cookies using a 2 inch round cookie cutter. Place 1 inch apart on prepared cookie sheets.
  4. Bake 12-15 minutes or until lightly colored. Cool on wire racks.
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Reviews

DELMERCADO
9
12/21/2003

These cookies taste like ginger flavored dog biscuits.

TrishsRecipies
8
10/22/2008

I cooked these cookies at 375 for about 18 minutes to make them a little more crisper, if you like them chewy 12-15 should do it. They're a nice cookie with tea or milk since they are quite dry and they're milder than a ginger snap if you don't like the strong taste ginger snaps usually have. Kids would enjoy them because they're so mild, its a nice autum cookie.

Dave
6
12/27/2005

I baked the cookies at 375 for 10 to 12 minutes. Not great, but good if you want ginger cookies and you don't have molasses