Lemon Ginger cookies

lemon ginger cookies

 Adapted from: http://www.catcora.com/recipes/desserts?name=Lemonade+Cookies

1 (6oz) frozen lemonade concentrate
 2 tsp. Ground ginger
 1/2 lb (2 stick) unsalted butter, softened
 1 c. Sugar + extra to sprinkle over cookies
 2 tsp. Lemon zest, finely grated
 2 lg eggs
 2 1/2 c. All purpose flour
 1 tsp. Baking soda
 1/8 tsp. Himalayan salt

 Directions:

1.) Preheat oven to 375.

2.) Allow lemonade to sit at room temperature.

3.)In a large bowl, cream together the butter and sugar with a electric mixer. Add the lemon zest, the eggs one at a time, beating well after each addition. Continue to beat mixture until creamy and light, 4 to 5 minutes, then set off to the side. In a medium size bow,whisk together the flour, baking soda and Himalayan salt, ground ginger. 

4.) Measure out 1/2 cup of the lemonade, and set the rest off to the side. Add about 1/3 of of the flour mixture to the creamed mixture.Stir, then add 1/3 of the 1/2 cup lemonade.Continue to add the flour and lemonade alternately, stirring after each addition, until the mixture shows no flour. Beat on low until all ingredients is combined.

5.) Using an ice cream scoop, drop rounded teaspoonfuls of the dough 2 inches apart on an ungreased baking sheet. 

6.)Bake the cookies keeping a close eye on them, check on them after 8 minutes. The edges are just starting to brown, remove the cookies from the oven. (the centers will still appear soft) brushing the remaining lemonade over cookies, after they are done with a sprinkle of sugar. And allow the cookies to cool, on cooling rack.