Glazed Lemon and Crystallized Ginger Cookies
Brighten up your dessert table with these irresistible Glazed Lemon and Crystallized Ginger Cookies, a delightful fusion of zesty citrus and warm, sweet-spicy ginger. These soft and chewy cookies start with a buttery dough infused with fresh lemon zest and juice, creating a vibrant base that perfectly complements the finely chopped crystallized ginger. Each bite bursts with flavor, while a luscious lemon glaze adds a sweet-tart finish that truly elevates this treat. With a quick 20-minute prep time and simple ingredients, these cookies are as easy to make as they are to devour. Perfect for spring gatherings, holiday spreads, or an everyday sweet craving, these cookies bring a refreshing twist to classic baked goods.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 50 grams light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 280 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 80 grams crystallized ginger, finely chopped
- 120 grams powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon milk (optional, for thinning glaze)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
Fold in the finely chopped crystallized ginger until evenly distributed in the dough.
Using a small cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the glaze by whisking together the powdered sugar and 2 tablespoons of fresh lemon juice. If the glaze is too thick, add milk 1 teaspoon at a time until the desired consistency is reached.
Using a spoon, drizzle the glaze over the cooled cookies. Allow the glaze to set for 15-20 minutes before serving.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
4050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.8 g | 197% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 1769 mg | 77% | |
| Total Carbohydrate | 659.7 g | 240% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 435.2 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 213 mg | 16% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 555 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
