Lemon Ginger Cookies With Mint Recipes

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LEMON GINGER COOKIES



Lemon Ginger Cookies image

These soft and chewy lemon ginger cookies are flavored with warm spices, crystallized ginger, and plenty of lemon zest. Review recipe notes before beginning.

Provided by Sally

Categories     Cookies

Time 2h

Number Of Ingredients 14

1 and 2/3 cups (209g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
1 Tablespoon (15ml) lemon juice
1 Tablespoon lemon zest
1 teaspoon pure vanilla extract
1/4 cup finely chopped/minced crystallized ginger, divided
3/4 cup (90g) confectioners' sugar (or more, as needed)
1 and 1/2 Tablespoons (23ml) fresh lemon juice

Steps:

  • Whisk the flour, baking soda, ginger, allspice, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 2 Tablespoons of chopped crystallized ginger. Dough will be thick and sticky. Scoop small sections of dough (about 1 scant Tablespoon of dough each) and roll into balls. Very lightly dip the tops of each into remaining crystallized ginger. (You don't want too much- just a few pieces.) Place dough balls onto a large plate or lined baking sheet.
  • Cover and chill the cookie dough balls in the refrigerator for at least 1 hour (and up to 4 days).
  • Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
  • Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Whisk the glaze ingredients together. If desired, add more confectioners' sugar to thicken or more juice to thin out. The thicker the glaze, the whiter (and less translucent) it will be. Drizzle on cooled cookies. Icing will set after about 1 hour, so these are convenient to store and transport.
  • Cookies without glaze stay fresh covered at room temperature for up to 1 week. Cookies with glaze stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

LEMON-GINGER COOKIES WITH MINT



Lemon-Ginger Cookies with Mint image

Debra Satterthwaite of Carmel, Indiana, put a twist on a classic sugar-cookie recipe with the addition of lemon zest, ginger, and fresh mint.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 36

Number Of Ingredients 11

1 cup all-purpose flour, spooned and leveled
3 tablespoons fresh mint leaves (about 20 large), finely chopped
2 tablespoons finely chopped crystallized ginger (about 1 ounce)
1 tablespoon finely grated lemon zest
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/2 teaspoon pure vanilla extract
1 egg yolk, room temperature
1/4 cup coarse sugar, for rolling

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, mint, ginger, lemon zest, and baking soda. In a large bowl, using an electric mixer, beat butter, granulated and brown sugars, vanilla, and egg yolk on medium until fluffy, about 8 minutes, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat just until combined.
  • Place coarse sugar in a small bowl. Roll rounded teaspoons of dough into balls and gently roll in sugar to coat. Place, 2 inches apart, on two parchment-lined rimmed baking sheets. Bake until edges are slightly brown, 14 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 110 g, Fat 5 g, Protein 1 g, SaturatedFat 3 g

HEALTHIER LEMON-GINGER COOKIES



Healthier Lemon-Ginger Cookies image

Lemon-ginger cookies--a new twist on an old classic. All of the tender texture and good flavor, with added goodness. These are chewy on the inside and crispy on the outside.

Provided by Alberta Rose

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 35m

Yield 12

Number Of Ingredients 14

1 cup white sugar
½ cup canola oil
¼ cup molasses
1 egg
1 ¾ cups whole wheat flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon lemon zest
1 cup icing sugar
1 tablespoon margarine
1 tablespoon lemon juice
½ tablespoon lemon zest
2 tablespoons low-fat milk, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine sugar and canola oil in a large bowl; beat with an electric mixer until smooth and creamy. Add molasses and egg and beat until fluffy. Stir in flour, ginger, baking powder, baking soda, and 1 teaspoon lemon zest; mix until well combined. Use a small cookie scoop to measure out teaspoonfuls of dough; place 2 inches apart on an insulated baking sheet and flatten slightly with a spatula.
  • Bake in the preheated oven until edges just start to brown, 12 to 15 minutes; do not overbake.
  • Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
  • Meanwhile, mix together icing sugar, margarine, lemon juice, 1/2 tablespoon lemon zest, and 2 tablespoons milk for the glaze. Mix thoroughly until desired consistency, adding more milk if needed. Drizzle glaze onto cooled cookies.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 45.5 g, Cholesterol 13.7 mg, Fat 11 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 166 mg, Sugar 30.8 g

SOFT LEMON-GINGER COOKIES



Soft Lemon-Ginger Cookies image

Loaded with old-fashioned flavor, this yummy cookie is hard to beat. You'll love munching a few with coffee, tea or a glass of cold milk.-Sharon Bretz, Havre de Grace, Maryland

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1 cup packed brown sugar
1 large egg, room temperature
3 tablespoons sour cream
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon ground ginger
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine the flour, baking soda, cream of tartar, ginger and salt; gradually add to creamed mixture and mix well., Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Immediately remove to wire racks to cool.

Nutrition Facts : Calories 218 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 246mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

GINGER-LEMON COOKIES



Ginger-Lemon Cookies image

Another great ginger cookie recipe. I found this a long time ago in an article about all-time best cookies (this one was submitted by a cookie-making all-star named Andrea Gordon.)

Provided by spatchcock

Categories     Dessert

Time 28m

Yield 28 cookies

Number Of Ingredients 11

1/2 cup unsalted butter, at room temperature
1 cup sugar, divided
1 egg
2 3/4 teaspoons grated fresh lemon rind
1/2 teaspoon vanilla extract
1 cup flour, plus
2 tablespoons flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
extra flour, for shaping (Andrea Gordon(she won!)

Steps:

  • Set the oven at 325 degrees.
  • Line 2 baking sheets with parchment.
  • In an electric mixer, cream the butter with the 3/4 cup plus 1 tablespoon sugar.
  • When the mixture is smooth, beat in the egg, lemon rind, and vanilla.
  • Sift the flour, baking powder, ginger, and salt.
  • With the mixer set on its lowest speed, add the dry ingredients to the batter.
  • Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.
  • With floured hands, using heaping teaspoons of the dough to form balls, roll them until smooth.
  • Arrange them 2-inches apart on the baking sheets.
  • Put the remaining 3 tablespoons of sugar in a bowl.
  • Dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3-inch thickness.
  • Bake the cookies for 18 minutes or until the edges are golden brown.
  • Cool on wire racks.
  • Store in an airtight container.

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