Lemon Ginger Marble Cookies
Votes: 1
Time: 4 hours 30 minutes
Complexity: easily
Quantity: 24 cookies
Complexity: easily
Quantity: 24 cookies
Nutritional value per serving:
Calories 172, total fat 8 G., saturated fats 5 G., proteins 2 G., carbohydrates 24 G., fiber 0 G., cholesterol 28 mg, sodium 89 mg, sugar 14 G.
Calories 172, total fat 8 G., saturated fats 5 G., proteins 2 G., carbohydrates 24 G., fiber 0 G., cholesterol 28 mg, sodium 89 mg, sugar 14 G.
Marble cookies impress with their beautiful appearance and pleasant flavor with hints of ginger and lemon, and they're not as difficult to make as they might seem. The dough is divided into two parts: one with lemon, the other with ginger and molasses, which will give the dough a dark color. The two types of dough are then formed into an even log, cut into circles, and baked. Before baking, sprinkle them with coarse decorative sugar for a crispy crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups premium flour
- 0.5 tsp baking powder
- 0.5 tsp of soda
- 0.5 tsp salt
- 220 g unsalted butter, room temperature
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp finely grated lemon zest + 2 tbsp freshly squeezed lemon juice
- 1/4 cup molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 tsp ground allspice
- Decorative sugar, for sprinkling
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Recipes with similar ingredients: premium flour, eggs, brown sugar, lemon zest, molasses, ground ginger, cinnamon, allspice
Cooking the dish according to the recipe:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter with the refined and brown sugars with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until fully incorporated. Reduce mixer speed to low and beat in the flour mixture until fully incorporated.
- Transfer half the dough to a separate bowl and stir in the lemon zest and juice. Stir in the molasses, ginger, cinnamon, and allspice. Line a large sheet of plastic wrap with a countertop. Spoon the dough, alternating colors, onto the wrap to form a 27 x 20 cm rectangle. Using the wrap, shape the dough into a log 27 cm long and 5 cm wide. Twist the ends of the wrap. Refrigerate the log for 2 hours or overnight.
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Cut the dough into 1/2-inch-thick circles and place them on the prepared baking sheets, spacing them about 2 inches apart; sprinkle with decorative sugar.
- Bake, rotating the baking sheets halfway through, until the edges of the cookies are set, 14-18 minutes. Let cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
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