Sometimes, I like to keep a cookie recipe simple by only mixing one extra ingredient into the cookie dough. A great example of this would be a classic chocolate chip cookie with only a generous serving of chocolate chips. Other times, I like to load up my cookies with all kinds of goodies. These Lemon, Ginger & White Chocolate Slice n’ Bake Cookies fall into the latter category, since they have a lot of flavor going on. The flavors work together beautifully, however. While the cookies may seem complex when you are mixing up the dough, every flavor falls into place when you take a bite.
The cookie dough has lemon zest, vanilla extract and ground ginger in it. The lemon gives the cookies a really bright citrus flavor, while the ginger adds a hint of spice. The ginger alone is very subtle, but it creates a nice backdrop for the candied ginger that is distributed throughout the cookie dough. I like white chocolate with ginger because the creamy sweetness of the white chocolate (and you should only use good quality white chocolate made with pure cocoa butter – check your labels!) contrasts very well with the spicy sweetness of the ginger. The cookies are well-balanced and very addictive.
The best thing about a slice and bake cookie recipe is that you can prepare the dough in advance and store it in the freezer until you are ready to use it. In the directions below, I suggest dividing the dough in half, but you can divide it into smaller portions if you think that you’ll only need to bake a couple at a time. How is that for portion control! Serve these cookies with tea – hot or iced – or add them to a dessert plate with other cookies and fresh fruit.
Lemon, Ginger & White Chocolate Slice-n-Bake Cookies
1 1/2 cups all purpose flour
1/2 tsp baking powder
1 tsp ground ginger
1/4 tsp salt
1/2 cup butter, room temperature
3/4 cup sugar
1 large egg
1 tsp vanilla extract
1 tbsp lemon zest
3/4 cup chopped white chocolate or white chocolate chips
1/3 cup chopped candied ginger
In a medium bowl, whisk together flour, baking powder, ground ginger and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg, vanilla extract and lemon zest. Gradually blend the flour mixture into the butter mixture, stirring until the dough comes together. Stir in white chocolate and candied ginger.
Divide dough in half and transfer each portion onto a sheet of wax paper. Shape dough into 1 1/2-inch thick logs and roll tightly to seal.
Freeze dough for at least 2 hours, until very firm. Dough can be frozen for at least 2-3 weeks.
Preheat oven to 350F. Line a baking sheet with parchment paper.
Remove the logs of frozen dough from the freezer and unwrap. Using a sharp knife, cut the cookies into generous 1/4-inch thick slices and arrange on baking sheet, leaving about 2-inches between each cookie to allow for spread.
Bake for 11-13 minutes, until cookies are set and golden around the edges.
Allow cookies to cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
Makes about 3 1/2 dozen.