Description
Zesty and aromatic Lemon Ginger Cookies with a soft, chewy center and crisp edges. Optionally topped with a tangy lemon glaze.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 2 tablespoons grated fresh ginger
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- 1/2 teaspoon lemon zest (optional)
- Granulated sugar
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt.
- Cream Butter and Sugars: In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Add Egg, Ginger, Lemon Zest, Vanilla, and Lemon Juice: Beat in the egg until well combined. Then, add the grated fresh ginger, lemon zest, vanilla extract, and lemon juice. Mix until everything is thoroughly incorporated.
- Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Chill the Dough: Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight.
- Preheat Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Shape the Dough: Remove the chilled dough from the refrigerator. If desired, roll the dough into 1-inch balls and then roll each ball in granulated sugar. Alternatively, you can simply drop rounded tablespoons of dough onto the prepared baking sheets.
- Bake: Place the cookies on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Whisk Glaze Ingredients (Optional): In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using) until smooth. Add more lemon juice, one teaspoon at a time, until you reach your desired consistency.
- Glaze the Cookies (Optional): Once the cookies are completely cool, drizzle the lemon glaze over the tops of the cookies.
- Set the Glaze (Optional): Let the glaze set completely before serving or storing the cookies (30 minutes to an hour).
Notes
- Use fresh ginger for the best flavor.
- Don’t overmix the dough.
- Chilling the dough is crucial.
- Use parchment paper to prevent sticking.
- Don’t overbake the cookies.
- Adjust sweetness and spices to your liking.
- For an extra boost of lemon flavor, add a few drops of lemon extract to the dough.
- Store the cookies in an airtight container at room temperature for up to 3-5 days.
- You can freeze the unbaked cookie dough or baked cookies for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes