Lemon Glazed Candied Ginger Cookies
Brighten up your dessert table with these zesty and indulgent Lemon Glazed Candied Ginger Cookies! Perfectly chewy with a delightful spicy-sweet kick from finely chopped candied ginger, these cookies are taken to the next level with a tangy lemon glaze that adds the perfect citrusy burst. The combination of warm ground ginger and buttery richness paired with the refreshing glaze makes these cookies deliciously unique and irresistible. Quick to make in just over half an hour, they’re an ideal treat for tea time, holiday gatherings, or anytime you’re craving a bold twist on classic flavors. Each bite is a harmonious balance of spice, sweetness, and zest—ready to impress your family and friends!
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Recipe Information
Ingredients
- 0.75 cup unsalted butter
- 1 cup granulated sugar
- 0.25 cup dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 teaspoon ground ginger
- 0.5 cup candied ginger, finely chopped
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and dark brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, and continue mixing until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground ginger.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold the finely chopped candied ginger into the cookie dough using a spatula, ensuring even distribution.
Using a tablespoon or a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should appear slightly soft but will firm up as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
Once the cookies are completely cool, drizzle the lemon glaze over the tops using a spoon, or dip the tops of the cookies into the glaze for a thicker coating.
Allow the glaze to set for 15-20 minutes before serving. Store the cookies in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1588 mg | 69% | |
| Total Carbohydrate | 691.3 g | 251% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 467.3 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 238 mg | 18% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 535 mg | 11% | |
*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.
