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.
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.
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
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 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 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.
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LEMON GINGER SUGAR COOKIE SLICES - SUGAR DISH ME
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Reviews 6Category CookiesServings 60Total Time 2 hrs 21 mins
- In a large bowl beat the butter and sugar until light and fluffy, then mix in the vanilla, ginger, and lemon zest for about another minute.
- In another bowl whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the creamed mixture until a soft ball of dough forms. Be sure to scrape down the sides.
- Divide the dough in half and shape it into two 8" rolls. Wrap each roll tightly with plastic wrap (after I wrap mine I usually roll it on the counter a few more times to give it shape and flatten the ends).
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