How to Make Lemon Ginger Cookie Recipe with Canola Oil

Lemon Ginger Cookies

The time for holiday cookie baking is officially here. Crisp cookies are always one of our favorites for serving and storing for seasonal baking such as this easy and delicious lemon ginger cookie recipe. What makes this recipe so special is how the lemon and vanilla compliment the ginger and brown sugar for more zing with that delightful fresh flavor. In this post, I’ll fill you in on how to make these chewy lemon cookies so they come out perfect for you.

If you want an easy cookie recipe that won’t bog you down in the kitchen all day with countless steps, then this ginger cookie with lemon is especially for you. Seriously, you will be surprised at the simplicity of this recipe using canola oil instead of butter or shortening. Sifting the dry ingredients before mixing them with the wet ingredients together is basically all that is required. Preparing this pliable dough for baking is so simple because you’ll just be rolling them into balls, flattening with a fork followed by loading onto greased cookie sheets.

Though you may not be closely monitoring your cholesterol and all the bad fats that you consume in a day or sodium, I have been trying to watch our diet more closely for health. In doing so, I noticed that you don’t miss butter or shortening or salt as you may think you would with how wonderful these crunchy lemon ginger cookies taste.

Try this holiday cookie recipe. If you do decide to make it, please share it with your family and friends because it is one of the best cookies out there!

Lemon Ginger Cookie Recipe

1 cup of canola oil
2 cups of brown sugar (light or dark), firmly packed
2 large eggs
1 teaspoon of vanilla
1 teaspoon of lemon extract
3 ½ cups flour
2 teaspoons of baking soda, leveled
2 teaspoons of cream of tartar
2 teaspoons of ground ginger

Sift together in a large mixing bowl: flour, baking soda, cream of tartar, and ginger.

In another mixing bowl, add the oil, sugar, eggs, vanilla, and lemon extract. Cream these wet ingredients with your electric mixer until well blended.

Now stir in part of the flour mixture to the wet ingredients gradually and mix through with your mixer until all the ingredients are incorporated.

You can even finish mixing the ingredients with your hands because the dough is workable for shaping into small balls. You can make them small or large. Usually, I estimate about a level tablespoon is enough for rolling into a small ball.

Deposit the small balls onto well-greased cookie sheets or your baking pans.

Press the dough balls down with the prongs of a fork.

Take to a 350-degree oven and bake for about 6-8 minutes, depending on how your oven is regulated and the size of the dough balls that you shape.

You can remove the cookies in about a minute.

ENJOY!

Lemon Ginger Cookie Recipe
Prep Time
8 mins
Cook Time
8 mins
Total Time
16 mins
 
What makes this lemon ginger cookie recipe so special is how the lemon and vanilla compliment the ginger and brown sugar for more zing with that delightful fresh flavor to this crisp cookie.
Course: Dessert
Cuisine: American
Keyword: canola oil cookies, crisp cookies, healthy cookies, holiday cookies, lemon ginger cookie recipe, lemon ginger cookies
Author: Mary Balandiat
Ingredients
  • 1 cup of canola oil
  • 2 cups of brown sugar light or dark, firmly packed
  • 2 large eggs
  • 1 teaspoon of vanilla
  • 1 teaspoon of lemon extract
  • 3 ½ cups flour
  • 2 teaspoons of baking soda leveled
  • 2 teaspoons of cream of tartar
  • 2 teaspoons of ground ginger
Instructions
  1. Sift together in a large mixing bowl: flour, baking soda, cream of tartar, and ginger.
  2. In another mixing bowl, add the oil, sugar, eggs, vanilla, and lemon extract. Cream these wet ingredients with your electric mixer until well blended.
  3. Now stir in part of the flour mixture to the wet ingredients gradually and mix through with your mixer until all the ingredients are incorporated.
  4. You can even finish mixing the ingredients with your hands because the dough is workable for shaping into small balls. You can make them small or large. Usually, I estimate about a level tablespoon is enough for rolling into a small ball.
  5. Deposit the small balls onto well-greased cookie sheets or your baking pans.
  6. Press the dough balls down with the prongs of a fork.
  7. Take to a 350-degree oven and bake for about 6-8 minutes, depending on how your oven is regulated and the size of the dough balls that you shape.
  8. You can remove the cookies in about a minute.
  9. ENJOY!

If you gravitate toward crunchy cookies, I have some great ones that you would enjoy. Check out my crisp brown sugar cookies, crunchy sugar cookies, and crispy anise seed cookies.

Visit Beauty Cooks Kisses Blog for more home-tested recipes from my kitchen as well as other helpful posts to better your life!

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