Best 3 Candied Lemon Ginger Cookies Recipes
Indulge in a symphony of flavors with our delectable Candied Lemon Ginger Cookies, a delightful treat that tantalizes the taste buds with a perfect balance of sweet, citrusy, and spicy notes. These cookies are not just any ordinary confection; they are culinary masterpieces that elevate the cookie experience to new heights. With a tender, chewy texture that melts in your mouth, these cookies burst with the vibrant flavors of candied lemon and ginger, creating an unforgettable taste sensation. Whether you are a seasoned baker or a novice in the kitchen, these Candied Lemon Ginger Cookies are sure to impress with their unique flavor profile and stunning appearance. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey that will leave you craving more.
Let's cook with our recipes!
LEMON-GLAZED CANDIED-GINGER COOKIES
Candied ginger brings a sweet heat to these crisp, golden cookies, while lemon gives the glaze a distinct zing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6 dozen
Number Of Ingredients 13
Steps:
- Sift flour, baking powder, and 3/4 teaspoon salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.
- Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days).
- Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.
- Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)
- Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes.
LEMON-GLAZED CANDIED-GINGER COOKIES
Steps:
- 1. Sift flour, baking powder, and salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together. 2. Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days). 3. Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes. 4. Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.) 5. Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes. (Glazed cookies can be stored overnight.)
CANDIED LEMON GINGER COOKIES
O.K, so I haven't made this recipe yet, but because I don't want to forget about it I placed it here for safe keeping. I love ginger cookies and haven't found a good enough recipe to compare to the ginger cookies found at Trader Joe's. But I believe after reading through the list of ingredients and method that this one might hit the mark. This one is on my Christmas cookie list. Will keep you updated when I finally get to make them.
Provided by ForeverMama
Categories Dessert
Time 35m
Yield 3 Dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Use a whisk to mix together flour, baking soda, salt, and ground ginger.
- Cream softened butter, cream cheese and sugars together well, scraping sides of bowl as needed. Add egg and lemon oil (or 1 tablespoon grated lemon rind) and beat on medium speed until light and fluffy.
- Add flour mixture gradually, blending at low speed just until combined.
- Finely chop lemon peel and crystallized ginger and gently mix them into the dough.
- Chill dough until firm.
- Form into 1 inch balls and roll in sparking sugar until evenly coated. Place balls 2 inches apart onto parchment lined cookie sheet.
- Bake 11-15 minutes until cookies are slightly puffed. Yield: 3 dozen cookies.
Tips:
- For the best flavor, use fresh lemons and ginger.
- If you don't have candied lemons, you can make your own by following this recipe.
- If you don't have crystallized ginger, you can use minced ginger instead.
- Be sure to chill the dough for at least 30 minutes before baking. This will help the cookies to hold their shape.
- Don't over-bake the cookies. They should be golden brown around the edges but still soft in the center.
- The cookies can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
These candied lemon ginger cookies are a delicious and easy-to-make treat. They're perfect for any occasion, from holiday parties to casual gatherings. With their bright citrus flavor and chewy texture, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special cookie recipe, give these candied lemon ginger cookies a try. You won't be disappointed!
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