Easy Glazed Lemon Ginger Cookies

Picnics, summer parties and just because...these Easy Glazed Lemon Ginger Cookies will be your "go-to" cookie recipe! Lemony flavored cookies are studded with candied ginger for a pop of flavor. The flavor combination of lemon and ginger reminds me of an afternoon tea and these lemon and ginger cookies are perfect treats for spring and summer or really anytime you want a sweet treat. 

If you asked me what was my favorite thing to make in my kitchen, the answer would be COOKIES! No matter whether it's the dead of winter or the dog days of summer, you'll find me baking homemade cookies.

These Easy Glazed Lemon Ginger Cookies are a family favorite! They are super easy to make (no dough chilling required) and they combine two of our favorite flavors...lemon and ginger.

They are basically a drop cookie, but do require a little molding once placed on the cookie sheet to get their shape. 

I glazed them then also topped them with a coarse sugar for appearances. I happen to think they look absolutely lovely. 

Why this recipe works:

I love the combination of lemon and ginger together in tea and candy, so why not cookies? I found the base of this recipe over on Martha Stewart's site and made a few adjustments and voila! These cookies were born. 

The use of fresh lemon juice and zest along with candied ginger in this easy recipe is such a pleasant treat. Candied ginger (aka crystalized ginger) is ginger root that has been candied (soaked in a heated sugar solution and dried) and can be found at most large grocery stores. If you can't find candied ginger for this recipe you can substitute 1 teaspoon of ground ginger. You won't get the wonderful chewy texture candied ginger gives you in these cookies, but you will still get the flavor. 

If your candied ginger pieces are large, you can chop them up finely with the help of a food processor and a teaspoon of corn starch (to help keep them from being too sticky). 

The fresh lemon glaze on top finishes the cookies perfectly. 

When zesting the lemon, be sure to avoid the white pith and use only the yellow skin. The pith can be very bitter. The yellow skin is where the lemon oil is and what gives you such great lemon flavor. 

Not only are these lemon ginger cookies simple to make, but they are very portable too!  The glaze hardens so they can be stacked in an airtight container. The perfect bring-along to all those summer BBQ's, pool parties and gatherings. 

I'll be baking up another batch soon.  Not for any particular occasion, but because they happen to be my husband's new favorite sweet treat! And he doesn't even have a sweet tooth!

They are that good!   

lemon ginger cookies, glazed lemon ginger cookies, easy lemon ginger cookies, lemon ginger cookies made with fresh lemon

dessert, cookies

American

Yield: 24 servings

Author: Renee Paj

Easy Glazed Lemon Ginger Cookies

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Tart lemon cookies are studded with candied ginger and bathed in a lemon icing glaze.

Ingredients

For the Lemon Ginger Cookies:

• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 tsp. pure vanilla extract
• 2 TBSP fresh lemon juice
• 2 TBSP lemon zest
• 1 large egg, room temperature is best
• 2 cups all purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1/2 cup finely chopped candied ginger or 1 tsp. ground ginger

For the lemon glaze:

• 2 cups powdered sugar
• 1/3 cup fresh lemon juice

Instructions

1. Preheat oven to 350 degrees F. Line baking sheets with parchment or silpat or spray lightly with cooking spray.
2. With and electric mixer, in a large bowl, combine the butter and the granulated sugar until light and fluffy. (About 3 minutes).
3. Add in egg and beat well. Add in vanilla extract, 2 TBSP lemon juice and lemon zest.
4. In small bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the butter mixture and mix until well combined. Stir in candied ginger.
5. Drop dough by TBSP scoop onto prepared pans about 2" apart. Flatten slightly with fingers. Bake in oven for 12 to 15 minutes, or until bottoms just start to brown. Let sit on baking sheet for 1 minute before removing to wire rack.
6. While cookies are baking, make glaze by combining the powdered sugar and 1/3 cup lemon juice in small bowl. Dip cookies while they are still warm, into glaze and place on wire rack to cool and allow the glaze to set. Sprinkle with coarse sugar, if desired.

Notes

Candied ginger can be substituted with 1 teaspoon of ground ginger. Add ground ginger to flour if omitting candied ginger.

To up the flavor of lemon, 1 teaspoon of lemon extract can be added to the batter with the vanilla extract.

Nutrition Facts

Calories

156.92

Fat (grams)

4.18 g

Sat. Fat (grams)

2.52 g

Cholesterol (grams)

17.92 mg

Carbs (grams)

28.97 g

Fiber (grams)

0.34 g

Sugar (grams)

20.51 g

Net carbs

28.62 g

Protein (grams)

1.4 g

Sodium (milligrams)

79.17 mg

Nutritional information is only provided as a courtesy and is an estimate.

https://www.reneeskitchenadventures.com/2017/06/easy-glazed-lemon-ginger-cookies.html

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