In this barbacoa dish, the beef is slow-cooked in a fragrant barbacoa sauce until it is fall-apart tender and simple to shred. It is comparable to what you might find at Chipotle and excellent for nachos, tacos, and burritos.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 1 cup packed brown sugar
- ½ cup shortening
- 1 egg
- 1 tablespoon lemon zest
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup white sugar, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix brown sugar, shortening, egg, and lemon zest together in a bowl until creamy. Stir in flour, baking soda, cream of tartar, ginger, and salt until dough comes together.
- Pour white sugar onto a plate. Roll dough into 1-inch balls; dip 1 side in white sugar. Arrange balls, sugared-side up, on 2 baking sheets.
- Bake in the preheated oven until edges are pale golden and tops look dry, 10 to 12 minutes.
Nutrition Facts
| Calories | 80 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 37 mg |
| Sugars | 9 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I have made these several times. I find them a nice light cookie with a good lemon flavor. I use a little more zest than called for.
amazing
These were fantastic! I’m not typically a cookie person, but I was looking for lemon zest recipes when I found this one. I followed the recipe all the way except I swapped out the cream of tartar for lemon juice, as another reviewer recommended. After dipping each cookie dough ball in the sugar, I used a spatula to flatten it down a little so it would spread out more. It was a good thing I’d already told my sister-in-law I was bringing them as a dessert, otherwise I would have eaten them all myself!
Lovely, yummy, cookies! I used both ground ginger & crystallized. Also threw in some dried cranberries. Soft with crispy edges. Love the brown sugar in place of commonly used white: entirely different taste sensation.
These cookies were delicious! My thirteen-year-old made them and she used butter instead of shortening and added 2 tablespoons lemon juice at the very end before shaping the cookies. They turned out soft and lemony with just a hint of ginger.
Very good cookies. I made a glaze for the top with confectioners sugar, lemon juice, and a little cream.
Holy biscuits n gravy! Yum. I made these and they didn’t last 2 days. They turned out perfect. Crispy around the edge and soft on the inside. I had candied ginger too. This recipe is now in my book permanently. These are pick me up treats!
I put some green or red sugar to give a festive feel might add more zest next time.
These are delicious, i used lemon juice instead of cream of tartar and i mixed crushed hazelnuts with sugar and put it on the cookies with the help of a spoon.
Yummy! Love the combination of ginger and lemon. I will be making these again. No substitutions here.
These are quick and easy and yummy. However, if you have lemon you have a lemon, why not use real lemon juice instead of cream of tartar? I didn’t have tartar so I used lemon juice. I will make these again, probably tomorrow because I want to try them with sherbet in a cookie sandwich and I think the kids will have eaten them all.
I’ve made them twice. Once using coconut oil and once with crisco. They were just okay. I would like more lemon flavor. I used zest of 2 lemons
I was hesitant to make this recipe with only one review but I am glad that I did. I really liked this cookie. It was light tasting and soft. I don’t like hard cookies. I used McCormack Gourmet California Lemon Peel for the lemon zest and followed the recipe. The lemon taste was light and when I make them again I will increase the peel and the ginger. Thanks for sharing.
If you like lemon, you will love these delicious lemon cookies. The baking time was a little longer for me than the time listed in the recipe.