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.
LEMON-GINGER COOKIES WITH MINT
Debra Satterthwaite of Carmel, Indiana, put a twist on a classic sugar-cookie recipe with the addition of lemon zest, ginger, and fresh mint.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 36
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : Calories 110 g, Fat 5 g, Protein 1 g, SaturatedFat 3 g
GINGER-LEMON OATMEAL COOKIES
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 20m
Yield 15 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. Let cool 2 minutes, and then remove from the baking sheets.
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.
SOFT LEMON-GINGER COOKIES
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
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.
LIME-GINGER SLUSHY WITH MINT
Provided by Tyler Florence
Categories main-dish
Time 1h22m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the sugar, water, and ginger in a saucepan over medium heat. Gently simmer and stir for 2 minutes until the sugar is dissolved ¿ do not allow the syrup to boil or get dark. Remove from the heat, cover, put in the refrigerator, and let steep until cold.
- Strain the lime juice into a blender. When the syrup is cold, fish out the ginger slices and pour the syrup into the blender. Add the lime zest. Then add the chopped mint and crushed ice and process until slushy. Spoon the slushy into bowls, garnish with mint leaves, and serve immediately.
GINGER-LEMON COOKIES
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
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.
STRAWBERRY, GINGER AND MINT SEKANJABIN
This syrup is based on an ancient Persian recipe, and it keeps virtually indefinitely without any special care. Excellent for camping, and truly refreshing on a hot, hot day! And there's no waste, you use every part of every ingredient in this stuff. After straining, remove the lemon peels and ginger and toss in a bag of sugar for a candied treat!
Provided by The Magpie
Categories World Cuisine Recipes Asian
Time 8h55m
Yield 30
Number Of Ingredients 7
Steps:
- Bring the sugar and water to a boil over high heat. Boil until the sugar has dissolved, then stir in the strawberries, mint, ginger, lemon peels, and lemon juice. Return to a boil, then reduce heat to medium and simmer for 20 minutes. Remove from heat, and stir in the white balsamic vinegar.
- Allow the syrup to stand overnight at room temperature, then strain out the fruits with a fine sieve. Store at room temperature in a sterile container.
- To use, stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 29.1 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 2.8 mg, Sugar 28.4 g
GINGER MINT COOKIES
A lovely tea cookie. Contains powdered and crystallized ginger and fresh mint. I got the idea for these from another lovely tea cookie on the Epicurious website: orange shortbread with chocolate chips.
Provided by KWB5015
Categories Dessert
Time 34m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients (except sugar) in medium mixing bowl.
- Cream butter, sugar, candied ginger and fresh mint in bowl of electric mixer.
- Add egg and mix until well combined.
- Add whipping cream and mix until well combined.
- Add flour mixture and mix slowly until it just holds together.
- Roll dough into a log and slice off rounds.
- Arrange rounds on parchment paper on cookie sheet, sprinkle each cookie with granulated sugar and bake at 350 degrees for approximately 14 minutes--just until the edges turn golden.
Nutrition Facts : Calories 106.3, Fat 5.8, SaturatedFat 3.5, Cholesterol 25.9, Sodium 104.7, Carbohydrate 12.4, Fiber 0.3, Sugar 5, Protein 1.4
FRESH MINT AND GINGER LEMONADE
An easy Fresh Mint and Ginger Lemonade ercipe. This distinctive fat-free drink is a great change of pace from coffee or tea.
Categories Non-Alcoholic Ginger Fourth of July Lemon Mint Summer Shower Honey Bon Appétit Drink
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Combine chopped mint, ginger, and honey in medium bowl. Add boiling water. Let steep 30 minutes. Strain into 4-cup glass measuring cup, pressing on solids to extract liquid. Add lemon juice and enough cold water to measure 4 cups total. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Fill glasses with ice cubes. Add lemonade. Garnish with mint leaves and lemon slices and serve.
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