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
These are just simply delicious cookies and taste wonderful with a hot cup of tea or coffee for just a little snack -
Provided by Chef mariajane
Categories Dessert
Time 12m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Sift flour, baking powder and 1/4 teaspoons salt into bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add candied ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, 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°F Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2-inch circles. Place rounds 1/2 inch apart on parchment-lined baking sheets. Rolls out scraps. Refrigerate rounds for 10 minutes.
- Bake rotating sheets halfway through, until cookies are set and edges are bright gold, 12-14 minutes. Transfer parchment with cookies to wire racks. Let cook completely. Repeat with remaining dough. Cookies can be stored for up to 3 days.
- Whisk confectioners' sugar, lemon zest and juice, honey, water, and pinch of salt in a bowl until smooth. Drizzle glaze over the cooked cookies. Let stand until glaze is set, at least 20 minutes. Glazed cookies can be stored overnight.
Nutrition Facts : Calories 142, Fat 4.1, SaturatedFat 2.5, Cholesterol 16, Sodium 10.3, Carbohydrate 25.7, Fiber 0.2, Sugar 20, Protein 0.9
GLAZED LEMON AND CRYSTALLIZED GINGER COOKIES
From Cook's Illustrated. I'm planning to make these for this year's Xmas tray - putting it here now for safekeeping. Dough will keep three days in the refrigerator or 2 weeks in the freezer. (Time includes chilling time)
Provided by huskiebear
Categories Dessert
Time 1h30m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- Heat oven to 375.
- Mix sugar, crystallized ginger and lemon zest and process about 30 seconds in food processor.
- Add flour, salt and baking powder and pulse until combined.
- Add butter in chunks and pulse until mixture resembles fine cornmeal.
- In small bowl beat lemon juice, egg yolk and vanilla with fork. Add slowly to ingredients in running food processor. Continue running until mixture forms a ball.
- Turn onto counter and knead briefly to even out dough. Shape into 2 inch diameter log, wrap tightly in parchment and chill for 45 minutes in freezer or 2 hours in refrigerator.
- Slice into 3/8 inch thick discs and bake on parchment paper until centers just begin to color and edges begin to brown - 14-16 minutes.
- Cool 5 minutes on baking sheet, then completely on cooling rack before glazing.
- Make glaze by whisking cream cheese and lemon juice until smooth, then whisking in sugar. Spread about 1 tsp glaze on each cookie and let stand about one hour until glaze is set and dry.
Nutrition Facts : Calories 114.4, Fat 5, SaturatedFat 3.1, Cholesterol 19.7, Sodium 25, Carbohydrate 16.8, Fiber 0.2, Sugar 11, Protein 0.9
LEMON GINGER COOKIES
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
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.
ABSOLUTE PERFECTION GINGER SPICE COOKIES
These are all that a ginger cookie should be - soft, chewy, crisp, and wonderfully spicy. The crystallized ginger adds depth and complexity -- don't leave it out! Serve these with hot cider on a crisp fall day; with a scoop of lemon ice cream; dunked in cold milk; or alongside sliced apples and cheddar cheese. These are wonderful to include in Christmas packages because they ship very well. Crystallized ginger can usually be found in the bulk food section of natural food stores, or in the jarred spice section of regular grocery stores. I have also seen "baking cut" ginger at Trader Joe's and in the King Arthur Flour catalog, which eliminates the need for chopping. If you get the crystallized ginger in bulk, scoop some extra ginger "crumbs" from the bottom of the bin, and roll the balls of dough in this (instead of the turbinado sugar) before baking. Tips for chopping the (very sticky) ginger: use scissors, or pulse in a food processor for 20 seconds. Be advised that the dough must chill for an hour before shaping into balls, and again for 10 minutes before baking, so give yourself enough time. This recipe is easily doubled (and after you taste them, you'll wish you had). (adapted from Bon Appetit)
Provided by DangerBun
Categories Dessert
Time 42m
Yield 28 Cookies
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients in medium bowl; whisk to blend.
- Mix in crystallized ginger.
- Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy.
- Add egg and molasses and beat until blended.
- Add flour mixture and mix just until blended.
- Cover and refrigerate 1 hour.
- Preheat oven to 350°F
- Lightly butter 2 baking sheets.
- Using wet hands, form dough into 1 1/4-inch balls.
- (At this point you may roll the dough balls in the turbinado sugar, if desired).
- Place balls on prepared sheets, spacing 2 inches apart.
- Chill cookies (on the sheets) in refrigerator for 10 minutes.
- Remove cookies on sheets from the refrigerator and place in oven.
- Bake cookies until cracked on top but still soft to touch, about 12 minutes. Do not overbake.
- Cool on sheets 1 minute.
- Carefully transfer to racks and cool.
- Can be made 5 days ahead. Store airtight at room temperature.
- These freeze well for up to 2 months, stored airtight.
Nutrition Facts : Calories 135.9, Fat 7.2, SaturatedFat 3.2, Cholesterol 16.3, Sodium 159.8, Carbohydrate 16.9, Fiber 0.3, Sugar 9.3, Protein 1.2
GLAZED LEMON COOKIES
This delicious recipe comes from Cook's Illustrated. DH and I made these cookies for Christmas and everyone raved about them. According to Cook's Illustrated, the dough will keep in the refrigerator for up to three days or in the freezer for up to two weeks. The cookies are best eaten the day they are glazed. Prep time does not include the 45 minutes dough is in freezer (or 2 hrs refrigerated) or one hour cooling time.
Provided by Dr. Jenny
Categories Dessert
Time 41m
Yield 30 cookies
Number Of Ingredients 12
Steps:
- For the cookies: Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375°F.
- In food processor, process granulated sugar and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, salt, and baking powder; pulse to combine, about 10 one-second pulses.
- Scatter butter chunks over; pulse until mixture resembles fine cornmeal, about 15 one-second pulses.
- In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine.
- With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form a ball, 10-15 seconds longer.
- Turn dough and any dry bits on counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous.
- Shape dough into log about 10 inches long and 2 inches in diameter. Wrap dough in parchment, and twist parchment to seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.
- Line 2 baking sheets with parchment paper. Remove dough log from wrapping and, using sharp chef's knife, slice dough into rounds 3/8 inch thick. Place on prepared baking sheets, spacing them about 1 inch apart.
- Bake until centers of cookies just begin to color and edges are golden brown, 14-16 minutes, rotating baking sheets front to back and top to bottom halfway through baking time.
- Cool cookies on baking sheet about 5 minutes.
- Using wide metal spatula, transfer cookies to wire rack and cool to room temp before glazing.
- For the glaze: Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners' sugar and whisk until smooth.
- To glaze the cookies: When cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.
MOXIE'S CRYSTALLIZED GINGER COOKIES
This was originally posted by my cyber-friend Moxie; I was lucky enough to rescue it during an 'adoption' drive. My suggestion for candied ginger is Evelyn/Athens' #140699 -- absolutely delicious and worthy of a wonderful cookie like this one. Moxie's original intro read: "Candied ginger is one of my favorite things. Before you buy it on the spice aisle, look in the Asian foods section of your supermarket. Usually it is sold in bags there, and is much less expensive. This cookie recipe came from the back of one of those bags of candied ginger -- but I added the sesame oil because I think the nuttiness of it is such a nice complement to the ginger. Prep time includes an hour for the dough to chill."
Provided by winkki
Categories Dessert
Time 1h25m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- Cream butter& sesame oil with molasses sugar and egg.
- Sift together dry ingredients (except candied ginger) and add to creamed mixture.
- Blend well.
- Fold in candied ginger.
- Chill for one hour.
- Form into 1-inch balls, roll in granulated sugar.
- Put cookies about 2 inches apart from each other on a greased baking sheet (or one you have lined with parchment paper).
- Bake 8-10 minutes.
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SOFT BROWN BUTTER GINGER COOKIES WITH LOVELY LEMON ICING
From ambitiouskitchen.com
5/5 (24)Category Dessert, Nut FreeCuisine AmericanTotal Time 55 mins
- Whisk together the flour, baking soda, cinnamon, ginger, allspice, and salt in a bowl and set aside.
- Make your brown butter: add butter to a saucepan and place over medium high heat. The butter will begin to crackle and then after a couple minutes, foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool for 10 minutes or until cool enough to touch.
- With an electric mixer, beat the cooled brown butter and brown sugar until thoroughly blended. Beat in the egg, vanilla, and molasses until smooth and creamy. NOTE: Make sure your egg is at room temp before using! Just place in a bowl of warm water for 2 minutes.
- Add the dry ingredients slowly and beat on medium low-speed just until combined. Chill dough in the fridge for about 20-30 minutes.
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