If your taste buds aren't as inclined to the sweet side of things as mine are, you could omit the sugar on top, though I would miss the satisfying crunch it provides.
The recipe itself was submitted by reader Debra Satterthwaite of Carmel, Indiana to Everyday Food, and is a great way to use up that runaway mint growing in your garden. (I've just planted my first herb garden and am learning how quickly and copiously mint spreads!)
It's also very, very simple to put together, and the perfect mix of flavors for a summertime tea.
Lemon Ginger Cookies with Mint
(adapted from Everyday Food)
1 cup all-purpose flour, spooned and leveled
3 tablespoons fresh mint leaves (about 20 large), finely chopped
2 tablespoons finely chopped crystallized ginger (about 1 ounce)
1 tablespoon finely grated lemon zest
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/2 teaspoon pure vanilla extract
1 egg yolk, room temperature
1/4 cup coarse sugar, for rolling (can be a mix of half coarse, half vanilla sugar)
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, mint, ginger, lemon zest, and baking soda. In a large bowl, using an electric mixer, beat butter, granulated and brown sugars, vanilla, and egg yolk on medium until fluffy, about 8 minutes, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat just until combined.
2. Place coarse sugar in a small bowl. Roll rounded teaspoons of dough into balls and gently roll in sugar to coat. Place, 2 inches apart, on two parchment-lined rimmed baking sheets. Bake until edges are slightly brown, 14 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
Yield: 36 cookies