These ginger lemon sage cookies combine ground ginger, lemon and sage for bright tart bites that go perfectly with a cup of tea.
Growing up, my mom never used sage. She said it was a Texas thing and she didn’t like the flavor. I have to admit, that for the most part, I agree. I find dried sage overpowering in stuffing and breakfast sausage. The exception for me is fresh sage. To me, the herby flavor of fresh sage is not at all like dried sage.
A few months ago, at the start of our cooler winter weather here in Dubai, I planted some culinary herbs in a long, deep box outside the living room window. It gets lovely afternoon sun and as a bonus is hooked up to a drip hose on the irrigation system. In past years my basil has been eaten by something – I presumed bugs but could never find any, until one friend said she thought the culprits were birds.
So I trimmed and reshaped a mosquito net to cover the herbs and my handy husband knocked together a couple of wooden slats to attach it to. That put paid to the bird theory. The basil was still munched, but somehow from under the net. In prior years, I had cut the basil back and then the invisible bugs or snails, or whatever they were, moved on to the other herbs.
 |
| Fresh sage, anyone? |
This year, I was smarter. Let them eat the basil, I decided. At least I’ll still have parsley, chives, sage, tarragon and thyme. And so I did for a good many glorious months. But as the weather got hotter and hotter, the parsley, chives and thyme succumbed to the heat. Now I have what amounts to an enormous bunch of sage, with a smattering of tarragon.
So what else could I use for my Creative Cookie Exchange recipe when the theme of Herbs in Cookies was announced? If you aren’t a fan of dried sage, I urge you to give fresh sage a chance. And even if you think sage in a cookie is weird, do try these. The lemon and ginger are perfect partners for fresh sage with a little sweetness. All three taste marvelous in these ginger lemon sage cookies.
Ginger Lemon Sage Cookies
1 cup or 125g flour
1/4 cup or 35g cornstarch
2 tablespoons, minced, fresh sage leaves
Zest of small lemon
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup or 113g unsalted butter, at room temp
3/4 cup or 150g sugar
1 large egg
1/4 cup or 60ml fresh lemon juice
1/2 teaspoon vanilla extract
For decorating:
1/4 cup or 32g icing sugar
1 teaspoon lemon juice
1/2 teaspoon water
Small fresh sage leaves
Method
In a medium sized mixing bowl, whisk together your flour, cornstarch, sage, lemon zest, baking powder, ginger, baking soda and salt. This takes the place of sifting your flour and helps aerate it just the same.
In the bowl of your stand mixer or in a large mixing bowl, cream your butter and sugar together until light and pale yellow.
Add in the egg, lemon juice and vanilla extract. Beat again until combined. This may start to look like it’s curdling. Do not be alarmed.
Add in the dry ingredients and beat until combined – just a couple of minutes - scraping the bowl down halfway through.
Cover the bowl with cling film and refrigerate at least an hour or until well chilled.
When your chilling time is almost up, preheat the oven to 350°F or 180°C and line two cookie sheets with baking parchment or silicone liners.
Use a spoon or scoop to divide the soft dough into about 21-23 cookies. I suggest making them smaller rather than bigger because they do spread out. Even this far apart, a few of mine baked together at the edges.
Bake for 9-10 minutes in your preheated oven.
Remove from the oven and leave to cool on the cookie sheets for a few minutes. Use a spatula to transfer the cookies to a wire rack to cool completely.
To decorate the cookies, mix the icing sugar, lemon juice and water together in a small bowl and pick or snip off the prettiest of your smaller sage leaves.
Brush the cookies, one at a time with the glaze, stick on one fresh sage leaf and brush a little more glaze on top.
Leave to dry before stacking. Store in an airtight container. These ginger lemon sage cookies are soft in the middle, almost cake-like, but chewy around the edges.
Enjoy!
If you love baking sweet treats with herbs, this is Creative Cookie Exchange event is just for you. Many thanks to our host this week, Felice, of All That’s Left Are the Crumbs.
Felice is one of my favorite bloggers, and not just because she’s one of the few who are still awake when I get up in the morning. It’s always a joy to chat with her. She’s originally from Australia but lives in gorgeous Honolulu. As well as checking out her blog for tasty dishes, follow her on Instagram for almost daily doses of tropical flowers and scenery.
Check out all the lovely cookies with herbs we’ve been baking for you.
- Anytime Tarragon-Apricot Cookies by All That's Left Are The Crumbs
- Citrus Glitters by What Smells So Good?
- Ginger Lemon Sage Cookies by Food Lust People Love
- Lemon Thyme Wafers by Cream and Butter
- Strawberry Mint Cookies by 2 Cookin' Mamas
- Rosemary Parmesan Cookies by Karen's Kitchen Stories
Creative Cookie Exchange is hosted by Laura of The Spiced Life. We get together once a month to bake cookies with a common theme or ingredient so Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts at The Spiced Life. We post the first Tuesday after the 15th of each month!
Pin it!
