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!

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.

Ingredients:

• 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.

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.

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:

• Instant Pot Lemon and Lavender Cheesecake
• Lemon Poppyseed Shortbread
• Fresh Strawberry Lemon Cupcakes
• Lemon Basil Mint Cookies
• Gluten Free Meyer Lemon Bars

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.

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:

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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

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