lemon-ginger drop cookies

I got this recipe from The Martha Stewart Living Cookbook (thanks Cassandra!) and these cookies are Jarom's new favourite treat! So good and so easy!

ingredients

8 T (1 stick) unsalted butter
3/4 C + 2 T sugar (plus more for sprinkling)
1 large egg
1 T grated lemon zest
1 1/3 C all-purpose flour
1/2 t ground ginger
1/2 t baking soda
1/4 t salt
1/4 C finely chopped crystallized ginger

directions

Preheat the oven to 350F with two racks centered. Line two baking sheets wtih parchment; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 mintues, scraping down the sides of the bowl twice. Add the egg; mix on high speed to combine. Add the zest; mix to combine.

In a bowl, whisk together the flour, ground ginger, baking soda, salt, and crystallized ginger; add to the butter mixture; mix on medium-low speed to combine, about 20 seconds.

Using two spoons, drop about 2 teaspoons of the batter on the prepared baking sheet; repeat, spacing them 3 inches apart (about 6 drops per sheet). Bake for 7 minutes. Sprinkle the cookies with sugar, rotate the sheets between the oven racks, and bake until just golden, about 7 minutes more. Cool the cookies on a wire rack for about 15 minutes. Store in an airtight container for up to 1 week.

notes

I used a wooden spoon do do all my creaming and mixing because I don't have an electric mixer yet, and they still turned out fine. I think I forgot the extra 2 T of sugar too, so these aren't very finicky. You can add extra lemon zest if you want these to be more lemon-y.