Lemon Ginger Cookies

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Are you ready to excite your taste buds? If you’re looking for an easy, delicious cookie recipe with a zesty twist, then you’re in for a treat!

A plate of lemon cookies.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Lemon Ginger Cookies are made from simple ingredients with an easy to follow recipe.  I had all the ingredients in my pantry except for the crystalized ginger.

Choose any type of lemon you’d like.   If you are looking for a sweeter lemon then go for the Meyer lemon.  I like a more tart cookie so I chose Seedless Lemons from Melissa’s Produce. 

Seedless Lemons are grown from a natural hybrid stock that doesn’t produce seeds.  These lemons are tart, juicy, and bursting with a bold and bright flavor that’s perfect for early spring.


  • all purpose flour (you could also use half AP flour and half whole wheat flour)
  • baking soda
  • ground allspice (I used allspice from Selefina Spices)
  • salt (I like using sea salt but you can use table salt)
  • butter (I use salted but you can use unsalted)
  • granulated sugar
  • egg (use large or extra large)
  • lemon (you need the zest and the juice)
  • vanilla bean paste (if you don’t have this you can use vanilla extract)
  • crystalized ginger (mine came from Selefina Spices and it is amazing)

The other main ingredient is the crystalized ginger.  Don’t use regular ginger, you need crystalized ginger because it’s sweet and spicy which works so well in these cookies.

Cookie dough balls on a baking sheet.

I got my crystalized ginger from Selefina Spices.  Crystallized ginger is tender and sweet with a spicy bite. It is made by peeling and slicing fresh ginger and boiling it until softened. The ginger is then candied with sugar.  It’s delicious in baked goods where you want to add a bit of spicy flavor. 

You also don’t want to skimp on the vanilla.  You can use either vanilla extract or vanilla paste in this recipe but I’ve found that I am loving the bold flavor in Taylor & Colledge’s Organic Vanilla Bean Paste.  It’s easy to use and has really great flavor.

Do I have to use crystalized ginger?

Yes you really need to use crystalized ginger.  It’s soft and chewy, both spicy and sweet.  You can’t get that flavor or texture from either fresh ginger or ground ginger.

How do you zest a lemon?

When zesting a lemon make sure you are only getting the bright yellow part and not the white pith inside as it is very bitter.   The best way to do this is to use a microplane.  Rub the lemon back and forth over the microplane, turning the lemon as the lemon zest comes off.  Do this until all the zest is off the lemon.

My glaze is brown, what can I do?

If you add the ground ginger to the glaze it may turn a tan color.  If you’d prefer a brighter color feel free to add a few drops of yellow food coloring.  This will give your glaze a pretty yellow hue. 

How do you store these cookies?

Store the cookies in an air tight container.  If you are going to stack them I recommend you wait 1 hour after glazing them and then place a sheet of parchment paper in between the layers.  This will help them to not stick to each other.  They will stay fresh for 5-7 days.

Can I freeze these cookies?

You can definitely freeze these cookies.  After baking cool completely.  Do not glaze them.  Wrap each cookie in plastic wrap and place in a freezer bag.  Freeze for up to 6 months.  Remove from the freezer and thaw in the refrigerator over night.  Glaze according to the directions.

Pin Image:  A plate of lemon cookies, text title, a cutting board with the ingredients to make the cookies.

The cookies need to be made and refrigerated but the recipe if fairly simple.  I was able to mix everything together and then I put it in the refrigerator for an hour.  You can keep it in there for up to 24 hours.

The cookies don’t spread too much while they are baking so they stay fairly round if you use a cookie scoop.  When they came out of the oven I did press the tops of them down slightly to make them a little flatter on the top so the glaze would sit better.

More Lemon Recipes:

The glaze is a straight forward and easy to make powdered sugar glaze.   It’s just powdered sugar, fresh lemon juice, and ground ginger mixed together.  I didn’t add any color to it but you could add a drop or two of yellow food coloring to make it prettier.

A close up of the inside of a lemon ginger cookie.

If you’ve tried my Lemon Ginger Cookies or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

A plate of lemon cookies.

Lemon Ginger Cookies

Yield: 2 dozen
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

An easy to make sweet and tart cookie studded with spicy crystalized ginger.


  • 1 3/4 c. flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/2 c. (1 stick) butter, softened
  • 3/4 c. sugar
  • 1 egg
  • 1 Tablespoon fresh lemon juice
  • 1-2 teaspoons lemon zest
  • 1 teaspoon vanilla bean paste
  • 1/4 c. minced crystalized ginger
  • 3/4 c. powdered sugar
  • 1-2 Tablespoons fresh lemon juice
  • 1 teaspoon ground ginger


  1. Preheat the oven to 350 degrees.
  2. In a medium bowl combine the flour, baking soda, allspice, and salt. Set aside.
  3. In a large bowl cream together the butter and sugar.
  4. Add in the egg, lemon juice, lemon zest, and vanilla paste. Mix well.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Fold in the crystalized ginger.
  7. Roll the dough into 1 inch balls or use a cookie scoop. Place on a baking sheet 2-3 inches apart.
  8. Bake for 10-12 minutes or until lightly brown on the edges and the centers are set. I pressed down lightly in the center as soon as they came out.
  9. Cool for 2-3 minutes on the baking sheet then transfer to a wire rack to finish cooling completely.
  10. To make the glaze whisk together the powdered sugar, lemon juice, and ginger. Dip the tops of the cookies into the glaze then place on the wire rack. Let the excess drip off.
  11. Allow the glaze to harden for 15 minutes before serving.


Recipe adapted from Sally's Baking Addiction

A plate of lemon ginger cookies with one cookie broken in half.

Wednesday #SpringSweetsWeek Recipes
  • Blood Orange Dutch Baby by That Recipe
  • Blood Orange Mimosa by Art of Natural Living
  • Carrot Cake Biscotti by The Spiffy Cookie
  • Carrot Pie by Cindy’s Recipes and Writings
  • Chocolate Orange Pots de Creme by A Day in the Life on the Farm
  • Chocolate Pots de Creme with Pink Peppercorns by Sweet Beginnings
  • Easy Fluffy Carrot Muffins by Jen Around the World
  • Eggless Orange Icecream by Magical Ingredients
  • Ginger Pear Cake by Karen’s Kitchen Stories
  • Key Lime Fudge by Family Around the Table
  • Lavender Chocolate Chip Cookies by Cookaholic Wife
  • Lemon Crumb Cake by Kate’s Recipe Box
  • Lemon Ginger Cookies by Hezzi-D’s Books and Cooks
  • Mango Fruit Custard by Palatable Pastime
  • Mango Mousse by A Kitchen Hoor’s Adventures
  • Sticky Spiced Orange Biscuits by Shockingly Delicious
  • Super Moist Mango Coconut Cake by Blogghetti
  • Triple Citrus Ginger Scones by Jolene’s Recipe Journal
  • We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

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    1. Bring on all the lemon and ginger recipes! These cookies look so delicious and I love that glaze on top.

    2. I am so excited about these! I think the all spice and ginger are such a perfect addition to the lemon! SO good!

    3. That crystallized ginger is so good I have to hide it from myself! I could definitely enjoy a couple of these with my tea right now!

    4. I love the crumb of that cookie and the glaze on top. I’m wishing I could reach through the screen and grab one.

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