These lemon ginger cookies are delicate but deliver a surprising little kick when you bite into the candied ginger. Lemon and ginger – heavenly combination.
These are refrigerator cookies, meaning that the dough will be very soft and will need to harden in the refrigerator for a minimum of 2 hours. You can also make these lemon ginger cookies ahead of time and let them chill for a couple of days before you bake them.
These lemon ginger cookies are a very elegant and pleasant gift from your kitchen. They will also compliment any cookie tray beautifully.
This is what you are going to need to make these divine lemon ginger cookies:
Makes 48 cookies
2 ½ cups flour
1 tsp. ground ginger
½ tsp. baking powder
pinch of salt
¾ cup softened, unsalted butter
1 cup light brown sugar
½ cup finely chopped candied ginger
½ tsp. lemon zest
1 large egg – room temperature
1 TBS freshly squeezed lemon juice
Preheat oven to 350 degrees and line a couple baking sheets with parchment paper or silicone mats.
Mix the flour, ginger, baking powder and salt in a bowl. Set it aside.
Place the butter in another bowl. Add the sugar and cream. Add the candied ginger and lemon zest. Beat for a minute or two – until it is all well incorporated. Add the egg and mix well. Finally, add the lemon juice and mix.
Add the flour to the butter mixture. Mix only until it is all blended together. Do not over mix.
Sprinkle some flour on a clean counter top. Dump the dough on the counter and divide in two. Form two logs – make them as wide as you want – the wider the log, the bigger the cookie. Wrap the logs in plastic wrap and refrigerate for a minimum of 2 hours.
Unwrap the dough and cut your cookies about 1/4th inch wide. Place them on a baking sheet – about ½ inch apart from each other. Place them in the oven and bake them for about 12 minutes or until the edges start browning lightly. Turn the sheet in the oven after 6 minutes. Remove the baked cookies from the oven, place the parchment paper or mat directly onto a cooling rack and allow cooling down completely before removing. Place the cookies on a cooling rack and cover with some sifted powdered sugar. Serve and enjoy!
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