Best 2 Lemon Glazed Candied Ginger Cookies Recipes

Lemon-glazed candied ginger cookies are a delightful treat that combines the tangy, citrus flavor of lemon with the sweet and spicy kick of ginger. These cookies are perfect for any occasion, from a casual get-together to a holiday celebration. With their chewy texture and irresistible glaze, they are sure to be a hit with everyone who tries them.

Here are our top 2 tried and tested recipes!

LEMON-GLAZED CANDIED-GINGER COOKIES

Lemon-Glazed Candied-Ginger Cookies image

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

Ingredients

2 cups all-purpose flour, plus more for surface
1/2 teaspoon baking powder
Salt
6 ounces (3/4 cup) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup finely chopped candied ginger
1 large egg
2 tablespoons pure vanilla extract
4 cups confectioners' sugar
2 tablespoons finely grated lemon zest
2 teaspoons fresh lemon juice
2 tablespoons honey
1/3 cup water

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.

LEMON-GLAZED CANDIED-GINGER COOKIES

LEMON-GLAZED CANDIED-GINGER COOKIES image

Categories Cookies Dessert Nutmeg

Yield 6 dozen

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour, plus more for surface
1/2 teaspoon baking powder
3/4 teaspoon salt
6 ounces (3/4 cup) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup finely chopped candied ginger
1 large egg
2 tablespoons pure vanilla extract
4 cups confectioners' sugar
2 tablespoons finely grated lemon zest
2 teaspoons fresh lemon juice
2 tablespoons honey
1/3 cup water

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.)

Tips:

Use fresh ginger for the best flavor. Peel and slice it thinly before candying it.
Candied ginger can be made ahead of time and stored in an airtight container at room temperature for up to 2 weeks.
To make the lemon glaze, whisk together powdered sugar, lemon juice, and water until smooth. The glaze should be thick enough to coat the back of a spoon.
Dip the ginger slices in the lemon glaze and place them on a wire rack to dry. The glaze will set within a few minutes.
The cookies can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

These lemon-glazed candied ginger cookies are a delicious and festive treat that are perfect for any occasion. The combination of sweet and tangy flavors is sure to please everyone. They are also very easy to make, so you can even get the kids involved in the baking process. So next time you are looking for a special treat, give these cookies a try.