Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Lemon-Ginger Cookies with Mint 3.0 (46) 6 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 21, 2020 Rate PRINT Share Prep Time: 30 mins Total Time: 45 mins Yield: 36 Debra Satterthwaite of Carmel, Indiana, put a twist on a classic sugar-cookie recipe with the addition of lemon zest, ginger, and fresh mint. Ingredients 1 cup all-purpose flour, spooned and leveled 3 tablespoons fresh mint leaves (about 20 large), finely chopped 2 tablespoons finely chopped crystallized ginger (about 1 ounce) 1 tablespoon finely grated lemon zest ¼ teaspoon baking soda ½ cup (1 stick) unsalted butter, room temperature ¼ cup granulated sugar ¼ cup packed light-brown sugar ½ teaspoon pure vanilla extract 1 egg yolk, room temperature ¼ cup coarse sugar, for rolling Directions Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, mint, ginger, lemon zest, and baking soda. In a large bowl, using an electric mixer, beat butter, granulated and brown sugars, vanilla, and egg yolk on medium until fluffy, about 8 minutes, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat just until combined. Place coarse sugar in a small bowl. Roll rounded teaspoons of dough into balls and gently roll in sugar to coat. Place, 2 inches apart, on two parchment-lined rimmed baking sheets. Bake until edges are slightly brown, 14 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool. Marcus Nilsson Cook's Notes Use these for ice cream sandwiches, suggests Satterthwaite: "Spoon some softened vanilla ice cream onto a cookie, press another cookie on top, and scrape away any excess." Originally appeared: Everyday Food, October 2011 Rate It PRINT