Lemon Ginger Sugar Cookies

I am always surprised how quick and easy it is to make these cookies! I think I have this down to 20 minutes tops and they are so fun and delicious! I love mixing up my recipes and playing with my food, so I took my basic sugar dough and turned it into something extra special! This is a super simple recipe that can be made just as-is or switch it up and add in some spice to create a new flavor!


Lemon Ginger Sugar Cookies with Walnuts

Alright! Let's get cookin' and spend some thyme together ya'll! Per the usual I included the basic ingredients you need for this recipe, the ingredients I used, and directions to follow along. If you modified something, then skip that step or replace the step with your own ingredient! P.S. The Keep it Simple ingredients is my basic sugar dough recipe! Feel free to play with it! The options are endless!


Lemon Ginger Sugar Cookies


Keep It Simple | Just The Basics:

2 Cups All Purpose Flour

3/4 TSP Baking Powder

1 Cup Sugar

1 Stick Butter at Room Temperature

1 Egg at Room Temperature

1 TBSP Milk at Room Temperature

1/4 TSP Salt (pinch)


Thyme For Mine | Make it With Me:

2 Cups All Purpose Flour

3/4 TSP Baking Powder

1 Cup Sugar

1 Stick Butter at Room Temperature

1 Egg at Room Temperature

1 TBSP Milk at Room Temperature

1/4 TSP Salt (pinch)

2 TSP Cinnamon

Zest from 1/3 of a Lemon

2 TSP Vanilla

1 TSP Ground Ginger

1 Cup Walnut Halves


Direction Thyme:

1. Preheat oven 375

2. Cream butter and sugar in mixer or with a whisk

3. Whisk together all dry ingredients

4. Add egg, milk, and vanilla to butter mixture

5. Add lemon zest to wet mixture

6. Slowly add dry ingredients -- allowing to incorporate between adds

7. Once fully incorporated, scoop a dollop on to parchment lined cookie sheet

8. Press walnut half into center of each cookie, pressing down to flatten slightly

9. Bake 10-15 minutes until slightly golden on edges

10. Allow to cool and move to drying rack

TIP: This recipe is GREAT for a make ahead, frozen dough! Roll it into a log and wrap in saran wrap, refrigerate overnight, place in a zip lock bag and freeze up to six months!


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