Hi friends! I've been getting a lot of requests for recipes on my Instagram (@jupiterbakery) so I thought I'd start sharing some recipes. I'd love to hear how your baking adventures go so feel free to comment below!
It was so rainy and grey in NYC for the past 2 weeks that I cozied up in my apartment with a book and a mug of lemon and ginger tea for the better part of that time. Today, the clouds finally drifted away to let the sun shine through and warm up the city, but my craving for the tea still lingered. It was a little too warm for hot tea, so I thought it would be nice to make a cookie out of them: soothing, citrus-y and just perfect for a breezy spring day.
Some would say to just make an iced tea out of it...but why have tea when you can have cookies?
makes 20-24 cookies
- 2.25 cups all-purpose flour (288 g)
- 0.5 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- 1.5 cups sugar (300g)
- 2 ounces cream cheese (57g)
- zest of 1 lemon
- 8 TBSP butter, melted (112g)
- 0.25 cups vegetable oil (56g)
- 1 large egg
- 1 tsp vanilla bean paste or 2 tsp vanilla extract
- 0.25 cup candied ginger, chopped to garnish cookies*
*Chopping candied ginger can be sticky stuff! If you sprinkle some sugar to coat the chopped ginger and mix with your fingers, it will make the ginger easier to handle.
- Preheat oven to 350 degrees Fahrenheit and line 2 baking trays with silicone mats or parchment paper.
- Sift together all purpose flour, baking soda, baking powder and salt. Set aside.
- Cream together sugar, cream cheese and lemon zest in stand mixer with the flat beater attachment until light and fluffy, about 1 minute on medium speed. It fluffs up quicker when cream cheese is at room temperature, but if it's coming straight from the fridge, just beat a couple minutes longer.
- Slowly add melted butter and vegetable oil while the mixer is on low. Scrape bowl with spatula and beat until fluffy.
- Add egg and vanilla bean paste and beat until fluffy, making sure to scrape bowl.
- Add sifted flour mixture and beat until fully incorporated, making sure to scrape the bowl.
- Form 20-24 balls, garnish each ball with candied ginger and bake for about 15 minutes, rotating halfway through.
- Let trays cool for 5-10 minutes before handling cookies.