Lemon and ginger cookies with a pinch of cayenne pepper


I made these cookies by mistake. I was making some scones and I put the wrong amount of liquids into the mixture. Unfortunately there was no flour left so i couldn't fix my mistake. I hate throwing away food so I decided just to bake them as they were, and guess what - they are great. Super fluffy, not too sweet, lemony, with a twist of ginger and cayenne pepper. Perfect for breakfast or a snack.

Lemon and ginger cookies with a pinch of cayenne pepper


For 4 Person(s)


  • 260 g all-purpose flour
  • 4 tbsp white sugar
  • 3 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp cayenne pepper
  • 120 g cold butter
  • 122 g plain yogurt
  • 50 ml apple juice or orange juice
  • 1 lemon (only the zest)
  • fresh grated ginger to taste (I used 2 tsp)
  • 1 cup icing sugar
  • 3 tsp lemon juice

Lemon and ginger cookies with a pinch of cayenne pepper Directions

  1. Mix the flour, white sugar, baking powder, salt until no crumbs are left. Put the flour and the cold butter, cut into small pieces, into a food procesor with a blade attached and whiz it together until you get fine crumbs. Add the cayenne pepper, lemon zest and grated ginger.

  2. Add the yogurt and apple juice. Mix everything until incorporated (don't overmix it).
  3. Use an ice-cream scoop to put the cookies onto a prepared baking sheet (if you don't have the ice-cream scoop 2 tablespoons will work just fine).

    morbidi limone cayenna02
  4. Bake for 15 - 20 minutes in 200° C. Cool on a rack. Mix the icing sugar and lemon juice to make a quick icing and drizzle on top.

    morbidi limone cayenna04

Nutrition facts

Per Serving


Tuesday, 06 December 2016
These just turned out wonderful. I also added a bit of cinnamon. - trishy44

Add review

Enter your email and click on the captcha below to confirm your review.


Recommended recipes