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.
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.
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 GINGER DROP COOKIES
These zesty, chewy cookies make a wonderful, edible holiday gift.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside. In an electric mixer, use paddle to mix butter and sugar on medium-high speed until light and fluffy, about 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine.
- In a bowl, whisk together flour, ground ginger, baking soda, salt, and crystallized ginger; add to butter mixture; mix on medium-low speed to combine, about 20 seconds.
- Using two spoons, drop about 2 teaspoons of batter on baking sheet; repeat, spacing them 3 inches apart. Bake for 7 minutes. Sprinkle cookies with sugar, rotate sheets between oven shelves, and bake until just golden, about 7 minutes more. Slide parchment with cookies onto a wire rack; let cool 15 minutes. Store in an airtight container.
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.
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
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
I saw this on Ten Dollar Dinners and it sounded delish. I have it on the menu to make and didn't want to lose it, so posting it here. The flavor is bright and the cookies are soft and chewy. I hope you enjoy, it has rave reviews on the foodnetwork site. You can use smaller scoops to make 30 intead of 15 cookies. One reviewer made these dairy and gluten free by substituting coconut oil (@ room temp coconut oil is in its solid form, in place of butter; adds natural sweetness, eliminates all the cholesterol, All Purpose Gluten Free Flour, and adding 1/4 tsp Xanthan Gum per 1c flour (helps ingredients bind as would gluten. She baked them in a convection oven at 350 degrees for 9 minutes. Recipe courtesy Melissa d'Arabian, Episode: Wallet Friendly Wraps
Provided by Sharon123
Categories Drop Cookies
Time 20m
Yield 15-30 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. They tend to spread out so do give them room. Let cool 2 minutes, and then remove from the baking sheets.
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
HEALTHIER LEMON-GINGER COOKIES
Lemon-ginger cookies--a new twist on an old classic. All of the tender texture and good flavor, with added goodness. These are chewy on the inside and crispy on the outside.
Provided by Alberta Rose
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sugar and canola oil in a large bowl; beat with an electric mixer until smooth and creamy. Add molasses and egg and beat until fluffy. Stir in flour, ginger, baking powder, baking soda, and 1 teaspoon lemon zest; mix until well combined. Use a small cookie scoop to measure out teaspoonfuls of dough; place 2 inches apart on an insulated baking sheet and flatten slightly with a spatula.
- Bake in the preheated oven until edges just start to brown, 12 to 15 minutes; do not overbake.
- Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- Meanwhile, mix together icing sugar, margarine, lemon juice, 1/2 tablespoon lemon zest, and 2 tablespoons milk for the glaze. Mix thoroughly until desired consistency, adding more milk if needed. Drizzle glaze onto cooled cookies.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 45.5 g, Cholesterol 13.7 mg, Fat 11 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 166 mg, Sugar 30.8 g
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.)
LEMON GINGER SANDWICH COOKIES
I like to use star cutters for these..but any shape would do..adapted from Elinor Klivans..recipes..Big Fat Cookies. the lemon zest is outstanding in this recipe both in the cookie and the filling
Provided by grandma2969
Categories Dessert
Time 45m
Yield 9 sandwich cookies
Number Of Ingredients 13
Steps:
- to prepare the cookies:.
- sift dry ingredients into a medium bowl and set aside.
- in a large bowl, using an electric mixer on medium speed.beat the butter and powdered sugar till smooth -- about 1 minute.
- stop and scrape down sides of bowl as needed during mixing --.
- on low speed, mix in dry ingredients and the dough holds together and comes away from the sides of the bowl.
- divide the dough in half and form into two 6" discs -- wrap each in plastic wrap and refrigerate the dough until cold -- at least 45 minutes.
- preheat the oven to 325*.
- Line two cookie sheets with parchment paper or lightly spray with non stick spray.
- unwrap one piece of dough.lightly flour the rolling surface and rolling pin.roll the dough into a rectangle 12x8".and 1/4" thick.
- slide a butter knife under it to loosen it from the rolling surface.
- use a cookie cutter to cut out 3 1/2" circles or any shape you prefer --.
- set dough scraps aswide.
- place dough with help of thin metal spatula.cake frosting utensil works great here.
- 1" apart on prepared sheets -- they do not spread very much -- Repeat the rolling and cutting process with the second piece of dough. gather together all of the dough scraps, forming a smooth dish.repeat the rolling and cutting process.you will have 18 cookies when finished.
- cut about 1" circle, or other shape from the center of half of the cookies.and remove these from the cookies -- you can bake these for snacks.
- bake the cookies one sheet at a time until edges are light broqwn and tops are firm.about 20 minutes.
- cool for 3 minutes on the sheets before transfering them to a wire rack to cool completely.
- to prepare the FILLING:.
- in a medium bowl, using an electric mixer on medium speed, beat the butter, powdered sugar, lemon zest and lemon zest till smooth.
- turn the cookies without the holes, bottom side up.leave just 1/8" plain edge, spread about 1 tblspoon filling on each one.
- place the bottoms of the cookies with the holes on top of the filling.
- Cookie sandwiches can be wrapped individually in plastic wrap and stored in a tightly covered container in refrigerator for up to 4 days.
- bring to room temperature before serving to enhance lemon flavors.
LEMON GINGER SUGAR COOKIES
Categories Citrus Ginger Dessert Bake Quick & Easy
Yield makes about 3 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 Line two baking sheets with parchment. In bowl cream butter. Add sugar and beat on medium high until light and fluffy. About 5 minutes. Scrape down bowl. Add egg and lemon zest and extract. In medium bowl whisk together flour, gingers, baking soda, and salt.Mix until combined. Using teaspoon scoop or 2 teaspoons , drop cookie batter on baking sheets, 2" apart. Sprinkle with Florida cyrstals and bake 10- 12 minutes.
LEMON-GINGER TEA COOKIES
Make and share this Lemon-Ginger Tea Cookies recipe from Food.com.
Provided by Miss Erin C.
Categories Dessert
Time 1h
Yield 100 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- In a mixing bowl, beat the butter or margarine with an electric mixer on medium high speed for 30 seconds Add the sugar, lemon zest, ginger, and cloves.
- Beat until combined.
- Beat in the egg and lemon juice until combined.
- Beat in as much of the flour as you can with the mixer.
- Stir in any remaining flour with a wooden spoon.
- Pack the dough with a cookie press fitted with the desired plate.
- Force the dough through the press onto ungreased cookie sheets, spacing the cookies about 1" apart.
- Bake for 8-10 minutes, or until the edges are set and beginning to brown.
- Remove the cookies with a spatula and transfer to a wire rack to cool.
LEMON-FROSTED GINGER COOKIES
Enjoy these lemon-frosted cookies made using Betty Crocker® gingerbread cookie mix - a homemade Christmas dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, butter, honey, flour and egg until dough forms. Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls about 2 inches apart.
- Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
- In small bowl, mix cream cheese, powdered sugar and lemon peel. Frost cookies.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 130 mg
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.
LEMON CURD AND STEM GINGER WHITE CHOCOLATE CHIP COOKIES
Provided by Food Network
Categories dessert
Time 1h55m
Yield 21 large or 36 medium cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment.
- Whisk together the flour, salt and baking soda in a medium bowl and set aside.
- Place the butter, brown sugar and granulated sugar into a stand mixer and beat on medium-high speed until combined. Scrap down the sides and mix briefly. Add the vanilla and eggs and beat on medium-high until combined. Mix in the lemon curd, stem ginger and lemon zest.
- Lower the speed to medium and slowly beat in the flour mixture in 2 batches. Fold in the white chocolate chips.
- Scoop 6 heaping tablespoons of dough onto each prepared baking sheet, about 2 inches apart. Bake until golden brown, 11 to 15 minutes. Let cool on the baking sheets for 15 minutes before transferring to a rack to cool completely. Store in an airtight container for up to 3 days.
LEMON GINGER AND CRANBERRY CRUNCH COOKIES
A delightfully crisp cookie with the tang of fresh ginger and the chewiness of dried cranberries to make one fabulous cookie to have with your morning coffee.
Provided by Slocan cook
Categories Lemon
Time 40m
Yield 32 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Combine all the dry ingredients in a medium size mixing bowl and set aside.
- Grate the lemon and ream the juice into a small bowl. Chop ginger finely and set alongside the prepared lemon.
- Put the butter in a large mixing bowl and add the sugar. Cream butter and sugar together. Add the eggs separately beating after each addition. Add the grated ginger and lemon zest and juice to the wet ingredients and mix well. Pour in the dry ingredients slowly and stir until smooth and glossy.
- Drop a small amount onto a parchment covered baking sheet and place 2 inches apart.
- Bake for 12 to 15 minutes or until brown around the edges then remove from the oven and put on a plate for serving.
Nutrition Facts : Calories 84.3, Fat 3.3, SaturatedFat 1.9, Cholesterol 19.2, Sodium 90.6, Carbohydrate 12.8, Fiber 0.4, Sugar 6.4, Protein 1.3
GINGER LEMON COOKIES
I LOVE ginger cookies and biscuits. These are chewy, crispy and so gingery delicious! The addition of the sour lemon drizzle adds another level. So easy to make and so satisfying to watch as they bake and spread out.
Provided by ELFoodieLife
Time 22m
Yield Makes 8 LARGE cookies
Number Of Ingredients 20
Steps:
- Preheat the oven to 170c/340f and line two baking trays with baking parchment.
- In a bowl, add all of the dry ingredients and mix. Then add your syrup, egg and ginger, stir to combine.
- Melt the butter and pour into the mix and stir with a wooden spoon.
- Using a big spoon or ice cream scoop, grab some of the mixture and place on the tray. Leave plenty of room in-between as these cookies spread.
- Bake for 12-14 minutes. Remove and allow to cool on the tray for 10 minutes before transferring to a wire rack.
- Now make your lemon drizzle by combining the two ingredients and mixing. When the cookies are cool, drizzle or dip the cookies. Then ENJOY!
LEMON-GINGER MARBLE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield about 24 cookies
Number Of Ingredients 15
Steps:
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour mixture until just incorporated.
- Transfer half of the dough to a separate bowl and stir in the lemon zest and juice. Beat the molasses, ginger, cinnamon and allspice into the remaining dough. Lay out a large sheet of plastic wrap. Drop alternating spoonfuls of the two doughs onto the plastic to form an 11-by-8-inch rectangle. Use the plastic to roll the dough into a 2-by-11-inch log, twisting the ends closed. Refrigerate until firm, at least 2 hours or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the dough into 1/2-inch-thick rounds and arrange about 2 inches apart on the prepared baking sheets; sprinkle with sanding sugar. Bake, switching the pans halfway through, until the edges of the cookies are set, 14 to 18 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
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