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Betsylife » Recipes » Desserts » Lemongrass Ginger Cookies

Lemongrass Ginger Cookies

July 26, 2012 By betsy 10 Comments

Oh boy its good to be home. I love my family and Chicago friends, but there’s nothing like sleeping in your own bed. The outside temperature in San Diego isn’t too shabby either.

A while ago, some girlfriends started a meatless dinner club which meets every other Thursday. Although I’m not a vegetarian, I do eat meatless pretty frequently (mostly for cost, health reasons and personal taste preference) I love the idea of a dinner club since most of my inspiration comes from the internet, and its a completely different experience to dine with others, and see what types of dishes interest them. Although blogging is very much a community, it doesn’t compare to cooking and eating with people who are actually present in front of you.

Tonight is actually a dinner club day, but I’ve decided to skip this one since I’m doing the post-vacation shuffle. However, the last one I attended I was tapped to bring dessert, so I thought I’d share with you what I made. I tried to make this recipe as close to vegan as possible by subbing margarine for butter, but I couldn’t figure out a way around using the egg so I just went with it. My handy dandy Gourmet Garden lemongrass and ginger saved me a ton of prep time (seriously am obsessed with these two flavors!), and the cookies were a total hit! I made these a second time for The Hubs company BBQ, and they were gone in no time. Beware: these are soft, chewy and totally addicting.

Lemongrass Ginger Cookies recipe from Gourmet Garden 

  • 1 stick unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 tsp Gourmet Garden Lemon Grass
  • 2 tsp Gourmet Garden Ginger
  • 1 1/3 cup flour, sifted
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Confectioner’s sugar

Mix together butter and sugar. Stir in egg and Gourmet Garden Lemon Grass and Ginger. Add flour, baking soda and salt and mix well. Drop by teaspoon onto lined cookie sheets. Bake 7-8 minutes in a preheated 350ºF oven. Let cool and dust with powdered sugar.

 

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Filed Under: Desserts, Recipes

Comments

  1. Nicole says

    July 26, 2012 at 3:19 pm

    Mmmm, these were delish! I’m going to have to get some of those lemongrass and ginger tubes, they look so convenient!

    Reply
  2. Alison says

    July 27, 2012 at 4:47 am

    I love these two flavors and I love cookies – so, WIN!

    Reply
  3. Kendra says

    July 27, 2012 at 10:29 am

    Oh my goodness. I’m making these for the next brunch I host! They look scrumptious and so easy to make.

    Reply
  4. Donna Kaminski says

    July 31, 2012 at 8:16 pm

    These look easy to make and delicious! I love lemon grass and I love, love, LOVE ginger – the combination is great! I think I will make these for the party I have coming up in two weeks, as I have to bring a dessert. Thanks!

    Reply
  5. Jen Holliday says

    August 11, 2012 at 4:51 pm

    HEL-LO, these look fantastic! Must try soon. Just stopped by to say it was so lovely to meet you at the fermentation & pickling party! I’m having fun poking around your blog (samoa cake? OMG!). Hope to see you at another event soon. Have fun with your kombucha adventures!
    Hugs, Jen

    Reply
    • betsy says

      August 13, 2012 at 9:39 am

      So great to meet you too Jen! I’ll keep you posted on my kombucha!

      Reply
  6. Myra says

    September 29, 2016 at 7:28 am

    If I wanted to use the fresh lemongrass and ginger what would be the measurements for that?

    Reply
    • betsy says

      September 29, 2016 at 12:19 pm

      Gourmet Garden IS fresh lemongrass and ginger. It’s just already prepared for you so you can use the same quantities

      Reply
  7. Kathy says

    November 29, 2021 at 11:04 pm

    I read a book series by Elin Hilderbrand and she had a character make lemongrass cookies. I have been looking for a recipe. I’m ready to try this one

    Reply
  8. Faythe says

    February 8, 2022 at 12:41 pm

    I don’t have the paste but I have fresh lemongrass and ginger. Can I use fresh instead? Is it the same measurements? If so, how do you prepare the ginger and lemongrass?

    Reply

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