| Prep: 20 mins | Cook: 10 mins – 12 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 12g | 7g | 40g |
| sugars | fibre | protein | salt |
| 20g | 1g | 4g | 0.10g |
Growing up in the stunning landscapes of Montana, where the earth meets the sky, I happened upon the extraordinary confluence of rancher’s favorites and Native American traditions that form the core of my culinary palette. From bison burgers to huckleberry pies, my cooking philosophy has always been rooted in appreciating the inherent flavors of the ingredients. And, thus, it is with immense pleasure that I introduce you to my Lemon Balm and Ginger Cookie.
The Symphony of Flavors
The Lemon Balm and Ginger Cookie is nothing shy of a magical symphony playing on your taste buds. The recipe creates a serendipitous meeting of sweet, tart, and spicy flavors in every bite. What binds them together is the buttery undertone of the cookie– a testament to the importance of butter in pastry making.
The electric combination of ginger, both in the grounded and crystallized form, lends a burst of warmth, while the fresh lemon juice and zest provide a subtle citrus undertone. Furthermore, the inclusion of fresh lemon balm leaves takes the cookie to a whole new level. This herb, aside from its sweet aroma, carries essential oils that have been linked to a variety of health benefits, including alleviating stress and boosting cognitive function.
Serving Suggestions and Pairings
These cookies work fabulously as an afternoon snack or an elegant dessert at dinner parties. When served alongside a cup of freshly brewed coffee or herbal tea, the flavors marry exceptionally well.
Similar in texture and richness to traditional Molasses Drop Cookies, the Lemon Balm and Ginger Cookie does well with diverse flavor pairings. An effective way to include them in a dessert spread would be to pair them with a rich and creamy vanilla custard. The sweetness and creaminess of the custard balance the tartness and spiciness of the cookies, culminating in an extraordinary taste experience.
To sum it up, the Lemon Balm and Ginger Cookie recipe personifies my love for exploring and experimenting with unique flavors and textures. With a well-balanced combination of classic and innovative ingredients, this delightful indulgence brings both health benefits and a joyous carnival of flavors right on your plate!
What You’ll Need
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 2 tablespoons grated lemon zest
- 1/2 cup crystallized ginger, finely chopped
- 1/4 cup fresh lemon balm leaves, finely chopped
Method
Step One
Preheat your oven to 350°F (175°C). Line your cookie sheets with parchment paper.
Step Two
In a medium mixing bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 tablespoon ground ginger. Set this dry mixture aside.
Step Three
In a separate large bowl, combine 1/2 cup softened unsalted butter and 1 cup granulated sugar. Beat them together until the mixture is light and fluffy.
Step Four
Add 1 large egg, 2 tablespoons fresh lemon juice, and 2 tablespoons grated lemon zest into the butter-sugar mixture. Beat well until these ingredients are thoroughly incorporated.
Step Five
Gradually add your dry flour mixture into the wet mixture, stirring well to avoid any lumps.
Step Six
Fold in 1/2 cup finely chopped crystallized ginger and 1/4 cup finely chopped fresh lemon balm leaves. Mix these into the dough until evenly distributed.
Step Seven
Drop tablespoonfuls of the dough onto your prepared cookie sheets, leaving enough space between each one for expansion during baking.
Step Eight
Bake your cookies in the preheated oven for approximately 10 to 12 minutes, or until the edges of the cookies start to brown.
Step Nine
Remove the cookie sheets from the oven. Let the cookies cool on the sheets for a few minutes before moving them to a wire rack to cool completely.
