Ginger Lemon Slices




7 dozen cookies




  • 1 cup (2 sticks) Challenge Butter, room temperature
  • 1 cup sugar
  • 1 Tablesspoon light corn syrup
  • 1 egg
  • 3 cups all purpose flour
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ teaspoon ginger
  • ½ teaspoon cinnamon
  • 2 Tablespoons molasses
  • 2 teaspoons lemon zest, finely chopped or grated
  • 2 teaspoons lemon juice


  • 1

    Line the bottom and sides of a 9x5x3-inch loaf pan with waxed paper.

  • 2

    Cream butter and sugar. Beat in egg and corn syrup.

  • 3

    Whisk together flour, ½ teaspoon ginger, salt and baking soda.

  • 4

    Stir flour mixture into creamed butter mixture until well blended.

  • 5

    Divide dough in half. To one half add ¾ teaspoon ginger, cinnamon and molasses and blend well. To the other half blend in lemon juice and lemon peel.

  • 6

    Spread ginger mixture evenly in prepared pan. Spread the lemon mixture evenly over the ginger mixture. Cover and place in the freezer until firm.

  • 7

    Preheat oven to 375°F. Turn dough out of pan and remove waxed paper.

  • 8

    Cut dough in thirds length-wise; cut each third crosswise into ¼-inch slices. Place slices ¾-inch apart on ungreased cookie sheet.

  • 9

    Bake 8 to 10 minutes or until lightly browned at edges. Transfer cookies to wire racks; let cool. Store in airtight container.


  • !

    Dough can be prepared days or weeks in advance and kept frozen before slicing and baking.

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