Best 7 Lemon Ginger Drop Cookies Recipes

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Indulge in a delightful culinary journey with our enticing lemon-ginger drop cookies, a harmonious blend of zesty citrus and invigorating spice. These delectable treats, bursting with vibrant flavors, offer a perfect balance of tangy sweetness and a hint of warmth. With their chewy texture and irresistible aroma, these cookies promise an extraordinary sensory experience. As you bite into one, the burst of lemon and ginger flavors tantalizes your taste buds, leaving you craving for more. Whether you're a seasoned baker or a novice in the kitchen, our meticulously crafted recipes cater to all skill levels. Discover the joy of baking with our classic drop cookie recipe or elevate your culinary skills with our gourmet variations, including gluten-free, vegan, and keto-friendly options. Embrace the versatility of these delectable treats and customize them to suit your dietary preferences and palate. Prepare to embark on a delightful baking adventure, creating memories and delectable treats that will be cherished for years to come.

Here are our top 7 tried and tested recipes!

LEMON GINGER COOKIES



Lemon Ginger Cookies image

These soft and chewy lemon ginger cookies are flavored with warm spices, crystallized ginger, and plenty of lemon zest. Review recipe notes before beginning.

Provided by Sally

Categories     Cookies

Time 2h

Number Of Ingredients 14

1 and 2/3 cups (209g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
1 Tablespoon (15ml) lemon juice
1 Tablespoon lemon zest
1 teaspoon pure vanilla extract
1/4 cup finely chopped/minced crystallized ginger, divided
3/4 cup (90g) confectioners' sugar (or more, as needed)
1 and 1/2 Tablespoons (23ml) fresh lemon juice

Steps:

  • Whisk the flour, baking soda, ginger, allspice, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 2 Tablespoons of chopped crystallized ginger. Dough will be thick and sticky. Scoop small sections of dough (about 1 scant Tablespoon of dough each) and roll into balls. Very lightly dip the tops of each into remaining crystallized ginger. (You don't want too much- just a few pieces.) Place dough balls onto a large plate or lined baking sheet.
  • Cover and chill the cookie dough balls in the refrigerator for at least 1 hour (and up to 4 days).
  • Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
  • Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Whisk the glaze ingredients together. If desired, add more confectioners' sugar to thicken or more juice to thin out. The thicker the glaze, the whiter (and less translucent) it will be. Drizzle on cooled cookies. Icing will set after about 1 hour, so these are convenient to store and transport.
  • Cookies without glaze stay fresh covered at room temperature for up to 1 week. Cookies with glaze stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

LEMON CRINKLE COOKIES



Lemon Crinkle Cookies image

Delicious, chewy cookies with loads of lemon flavor and a crinkle effect.

Provided by hantie96

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h35m

Yield 24

Number Of Ingredients 12

1 ½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
⅛ teaspoon baking soda
1 cup white sugar
½ cup butter, softened
1 egg
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 lemon, zested and juiced
1 drop yellow food coloring, or as desired
¾ cup powdered sugar

Steps:

  • Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside.
  • Beat sugar and butter together in a large bowl using a handheld electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down the sides of the bowl and mix once more, making sure everything is combined. Add flour mixture and mix until just combined.
  • Cover bowl and refrigerate cookie dough for 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Scoop dough using a cookie scoop or spoon into roughly 1 1/2-inch rounds. Slightly flatten cookies to 1/2-inch thickness.
  • Pour powdered sugar into a shallow bowl. Place flattened rounds in powdered sugar and cover until well coated. Remove with a fork or spoon and place on the prepared baking sheet.
  • Bake in the preheated oven until cookies are no longer glossy and have a matte look, 12 to 15 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 114.4 calories, Carbohydrate 18.8 g, Cholesterol 17 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 66 mg, Sugar 12.2 g

SOFT LEMON-GINGER COOKIES



Soft Lemon-Ginger Cookies image

Loaded with old-fashioned flavor, this yummy cookie is hard to beat. You'll love munching a few with coffee, tea or a glass of cold milk.-Sharon Bretz, Havre de Grace, Maryland

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1 cup packed brown sugar
1 large egg, room temperature
3 tablespoons sour cream
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon ground ginger
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine the flour, baking soda, cream of tartar, ginger and salt; gradually add to creamed mixture and mix well., Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Immediately remove to wire racks to cool.

Nutrition Facts : Calories 218 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 246mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

ITALIAN LEMON DROP COOKIES



Italian Lemon Drop Cookies image

Provided by Food Network

Categories     dessert

Number Of Ingredients 16

Cookies
Crisco® Original No-Stick Cooking Spray
2 cups Pillsbury BEST® All Purpose Flour
1/3 cup sugar
1 tbsp. baking powder
1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
or 1/4 cup Crisco® All-Vegetable Shortening
1/2 cup milk
1 large egg, beaten
2 tsps. lemon extract
Frosting
2 cups powdered sugar
1/3 stick Crisco® Baking Sticks All-Vegetable Shortening
or 1/3 cup Crisco® All-Vegetable Shortening
1/4 cup warm milk, divided
1 tsp. lemon extract

Steps:

  • HEAT oven to 375°F. Coat baking sheet lightly with no-stick cooking spray. Combine flour, sugar and baking powder in a large bowl. Add shortening. Beat with electric mixer on low speed until shortening is completely blended into flour mixture. Add milk, egg and lemon extract, mixing just until blended.
  • ROLL dough into 1-inch balls. Place 1-inch apart on prepared baking sheet. Bake 10 to 12 minutes or until lightly browned. Cool completely on baking sheet on wire rack.
  • For frosting, BEAT powdered sugar, shortening, 2 tablespoons warm milk and lemon extract in medium bowl with electric mixer on low speed until blended. Beat in additional warm milk, a little at a time, until desired consistency. Spread on top of cookies.

ANGINETTI (ITALIAN LEMON DROP COOKIES)



Anginetti (Italian Lemon Drop Cookies) image

Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray!

Provided by Kim D.

Categories     Drop Cookies

Time 30m

Yield 24 cookies

Number Of Ingredients 10

1/2 cup sugar
1/4 cup vegetable shortening
3 large eggs
1 1/2 teaspoons lemon extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3 cups confectioners' sugar
1/4 cup water
1 teaspoon lemon extract

Steps:

  • Preheat oven to 350°F.
  • For cookies, cream together sugar and shortening.
  • Add eggs and lemon extract and beat well.
  • Add flour, baking powder and salt; Mix well.
  • The dough should be soft and sticky.
  • With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.
  • Bake for about 12-15 minutes, or until firm and lightly brown.
  • Remove cookies from cookie sheet and allow to cool completely on wire racks.
  • For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth.
  • Frost the tops of each cookie with a metal spatula.
  • Allow cookies to dry before stacking.
  • Store in an airtight container.
  • ~NOTE~If you want to freeze the cookies, freeze unfrosted and frost once thawed.

Nutrition Facts : Calories 141.4, Fat 2.8, SaturatedFat 0.8, Cholesterol 23.2, Sodium 44.3, Carbohydrate 27.2, Fiber 0.3, Sugar 18.9, Protein 1.9

GINGER-LEMON COOKIES



Ginger-Lemon Cookies image

Another great ginger cookie recipe. I found this a long time ago in an article about all-time best cookies (this one was submitted by a cookie-making all-star named Andrea Gordon.)

Provided by spatchcock

Categories     Dessert

Time 28m

Yield 28 cookies

Number Of Ingredients 11

1/2 cup unsalted butter, at room temperature
1 cup sugar, divided
1 egg
2 3/4 teaspoons grated fresh lemon rind
1/2 teaspoon vanilla extract
1 cup flour, plus
2 tablespoons flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
extra flour, for shaping (Andrea Gordon(she won!)

Steps:

  • Set the oven at 325 degrees.
  • Line 2 baking sheets with parchment.
  • In an electric mixer, cream the butter with the 3/4 cup plus 1 tablespoon sugar.
  • When the mixture is smooth, beat in the egg, lemon rind, and vanilla.
  • Sift the flour, baking powder, ginger, and salt.
  • With the mixer set on its lowest speed, add the dry ingredients to the batter.
  • Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.
  • With floured hands, using heaping teaspoons of the dough to form balls, roll them until smooth.
  • Arrange them 2-inches apart on the baking sheets.
  • Put the remaining 3 tablespoons of sugar in a bowl.
  • Dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3-inch thickness.
  • Bake the cookies for 18 minutes or until the edges are golden brown.
  • Cool on wire racks.
  • Store in an airtight container.

EASY LEMON DROP COOKIES



Easy Lemon Drop Cookies image

No one would suspect that these adorable, glazed cookies are low in fat. Jalayne Luckett bakes up the cute citrus bites in her Marion, Illinois kitchen.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3-1/2 dozen.

Number Of Ingredients 9

2 large eggs, room temperature
1 cup sugar
2 teaspoons grated lemon zest
2 teaspoons lemon extract
1-1/3 cups all-purpose flour
1 teaspoon baking powder
GLAZE:
1-1/2 cups confectioners' sugar
1 to 2 tablespoons lemon juice

Steps:

  • In a small bowl, beat eggs until frothy. Beat in the sugar, lemon zest and extract. Combine flour and baking powder; gradually add to sugar mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 10-12 minutes or until lightly browned. Cool completely on baking sheets before removing to wire racks. , For glaze, in a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency; drizzle over cookies.

Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 13mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • Use fresh lemon zest and ginger for the best flavor.
  • Don't overmix the dough, or the cookies will be tough.
  • Chill the dough for at least 30 minutes before baking, this will help the cookies hold their shape.
  • Bake the cookies until they are just set, they will continue to cook as they cool.
  • Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

Lemon ginger drop cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their bright citrus flavor and warm ginger spice, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give these lemon ginger drop cookies a try!

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