Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Lemon-Ginger Marble Cookies

Name: Lemon-Ginger Marble Cookies
Prep time: P0Y0M0DT1H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT4H30M0.000S
Yield: about 24 cookies
Ingredients: 2 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 sticks unsalted butter, at room temperature; 1 cup granulated sugar; 1/4 cup packed light brown sugar; 1 large egg; 1 teaspoon pure vanilla extract; 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice; 1/4 cup molasses; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; Sanding sugar, for sprinkling

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Level: Intermediate
Total: 4 hr 30 min

Prep: 1 hr 10 min
Inactive: 3 hr
Cook: 20 min

Yield: about 24 cookies

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Ingredients

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 sticks unsalted butter, at room temperature

1 cup granulated sugar

1/4 cup packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice

1/4 cup molasses

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

Sanding sugar, for sprinkling

Directions

Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour mixture until just incorporated.
Transfer half of the dough to a separate bowl and stir in the lemon zest and juice. Beat the molasses, ginger, cinnamon and allspice into the remaining dough. Lay out a large sheet of plastic wrap. Drop alternating spoonfuls of the two doughs onto the plastic to form an 11-by-8-inch rectangle. Use the plastic to roll the dough into a 2-by-11-inch log, twisting the ends closed. Refrigerate until firm, at least 2 hours or overnight.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the dough into 1/2-inch-thick rounds and arrange about 2 inches apart on the prepared baking sheets; sprinkle with sanding sugar. Bake, switching the pans halfway through, until the edges of the cookies are set, 14 to 18 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.

Photograph by Ryan Dausch

Courtesy of Food Network Magazine

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