Lemon-Ginger Drop Cookies

http://community.jeroxie.com/groups/cookbook-challenge/

The current Cookbook Challenge theme is baked. I chose to make cookies because they are what introduced me to the world of baking, when I was about 8 years old. Also, I already had all the ingredients on hand, and I really didn't want to go to the supermarket to buy anything, haha.
This recipe is from The Martha Stewart Living Cookbook, published in 2000. There are so many recipes in this cookbook that sound amazing, but this is the first one I've gotten around to making, mostly because a lot of the recipes call for expensive or hard-to-find ingredients or expensive equipment. This cookie recipe, however, contains only cheap ingredients! It does say to use a stand mixer with a paddle attachment, but I don't think that is necessary at all. The dough can easily be mixed by hand or with any kind of mixer with basic attachments.

8 tbsp (1 stick) unsalted butter
3/4 cup plus 2 tbsp sugar, plus more for sprinkling
1 large egg
1 tbsp grated lemon zest
1 1/3 cups all-purpose flour
1/2 tsp ground ginger
1/2 tsp baking soda
1/4 tsp salt
1/4 cup finely chopped crystallized ginger

 Preheat the oven to 350F with two racks centered. Line two baking sheets with parchment; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl twice. Add the egg; mix on high speed to combine. Add the zest; mix to combine.


In a bowl, whisk together the flour, ground ginger, baking soda, salt, and crystallized ginger; add to the butter mixture; mix on medium-low speed to combine, about 20 seconds.

Using two spoons, drop about 2 teaspoons of the batter on the prepared baking sheet; repeat, spacing them 3 inches apart.

Bake for 7 minutes. Sprinkle the cookies with sugar, rotate the sheets between the oven racks, and bake until just golden, about 7 minutes more. Slide the parchment with the cookies on it onto a wire rack; let cool 15 minutes. Store in an airtight container up to 1 week.