Cookies

Lemon Ginger Cookies

Crystallized ginger, a pinch of ground ginger, allspice, and plenty of lemon zest go into these lemon ginger cookies. If you want a lemon cookie with additional depth of flavour, citrus and spice form a balanced and pleasant pair. The centres of each cookie are soft and chewy, with deliciously crisp edges. A lemon glaze completes the dish.

Please explain these Lemon Ginger Cookies to me.

Can we call these cookies spa cookies? The aroma and flavour transported me to a relaxing spa where I was sipping warm tea while wearing cucumbers over my eyes. In fact, we're holding a zesty, lightly spiced lemon cookie in our (probably unmanicured) palms.

Texture: I liked the texture as much as I liked the flavour. The cookies are soft and chewy in the middle and crunchy on the edges. This version browns nicely around the edges and cools to a slight crunch, despite the fact that I changed the recipe from my drop sugar cookies. (Perhaps the switch to baking soda, as well as the addition of lemon juice and crystallised ginger; see below for more information.)

Ease of preparation: Making this cookie dough is a breeze. Sure, the anticipation for lemon cookies is always exciting, but the preparation is straightforward. There are no specific tools or equipment required other from a mixer.

Time: After you've made the dough, roll it into balls as best you can, then chill it for 1 hour. This recipe takes around 2 hours altogether, including the time it takes to make the cookie dough, roll it out, chill it, and bake it.



Ingredients
  • . 1 and 2/3 cups (209g) all-purpose flour (spoon & leveled)
  • . 1/2 teaspoon baking soda
  • . 1/2 teaspoon ground ginger
  • . 1/2 teaspoon ground allspice
  • . 1/4 teaspoon salt
  • . 1/2 cup (115g) unsalted butter, softened to room temperature
  • . 3/4 cup (150g) granulated sugar
  • . 1 large egg, at room temperature
  • . 1 Tablespoon (15ml) lemon juice
  • . 1 Tablespoon lemon zest
  • . 1 teaspoon pure vanilla extract
  • . 1/4 cup finely chopped/minced crystallized ginger, divided
Directions
  • 01.Whisk the flour, baking soda, ginger, allspice, and salt together in a medium bowl. Set aside.
  • 02.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.
  • 03.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.
  • 04.Cover and chill the cookie dough balls in the refrigerator for at least 1 hour (and up to 4 days).
  • 05.Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • 06.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.
  • 07.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. Make the glaze: 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.
  • 08.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.
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