Soft lemon and ginger cookies
I made these soft lemon and ginger cookies by mistake. I was making some scones and I put the wrong amount of liquids into the mixture. Unfortunately there was no flour left so i couldn’t fix my mistake. I hate throwing away food so I decided just to bake them as they were, and guess what – they are great. Super fluffy, not too sweet, lemony, with a twist of ginger and cayenne pepper. Perfect for breakfast or a snack.
Lemon and ginger cookies with a pinch of cayenne pepper - perfect with a cup of tea.
- 260 g all-purpose flour
- 4 tbsp white sugar
- 3 tsp baking powder
- 0.5 tsp salt
- 0.5 tsp cayenne pepper
- 120 g cold butter
- 122 g plain yogurt
- 50 ml apple juice or orange juice
- 1 lemon (only the zest)
- fresh grated ginger to taste (I used 2 tsp)
- 1 cup icing sugar
- 3 tsp lemon juice
- Instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Instructions: Soft lemon and ginger cookies with a pinch of cayenne pepper
Mix flour, white sugar, baking powder and salt until no crumbs are left. Put flour and cold butter (cut the butter into small pieces) into a food procesor with a blade attached and whiz it together until you get fine crumbs. Add the cayenne pepper, lemon zest and grated ginger.
Add yogurt and apple juice. Mix everything until incorporated (don’t overmix it). Use an ice-cream scoop to put your cookies onto a prepared baking sheet (if you don’t have the ice-cream scoop 2 tablespoons will work just fine).
Bake for 15 – 20 minutes in 200 °C. Cool on a kitchen rack. Mix powdered sugar and lemon juice to make a quick icing and drizzle on top.
lot of love. B.
p.s. If you are loooking for another recipe for soft cookies you should try my Gluten free buckwheat chocolate cookies.