Candied Lemon Ginger Cookies Recipes

Steps:

• Sift flour, baking powder, and 3/4 teaspoon salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.
• Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days).
• Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.
• Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)
• Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes.

Steps:

• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
• Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

Steps:

• Sift flour, baking powder and 1/4 teaspoons salt into bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add candied ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, then beat on medium-low speed until dough just comes together.
• Shape dough into two 1-inch thick disks. Wrap tightly in plastic and refrigerate for at least 1 hour, or up to 3 days.
• Preheat oven to 350°F Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2-inch circles. Place rounds 1/2 inch apart on parchment-lined baking sheets. Rolls out scraps. Refrigerate rounds for 10 minutes.
• Bake rotating sheets halfway through, until cookies are set and edges are bright gold, 12-14 minutes. Transfer parchment with cookies to wire racks. Let cook completely. Repeat with remaining dough. Cookies can be stored for up to 3 days.
• Whisk confectioners' sugar, lemon zest and juice, honey, water, and pinch of salt in a bowl until smooth. Drizzle glaze over the cooked cookies. Let stand until glaze is set, at least 20 minutes. Glazed cookies can be stored overnight.

Steps:

• Preheat oven to 350 degrees F.
• Cream butter and sugar. Add egg and mix well. Combine flour, soda, cinnamon, cloves and salt, mixing to combine. Add to creamed ingredients and mix well. Chill.
• Roll into balls smaller than golf balls and flatten with the bottom of a glass dipped in sugar. These spread a little so don't crowd.
• Bake in preheated oven for 10 minutes.
• NOTE: These are very plain looking cookies. You may want to melt chocolate chips and drizzle over the cookies to "fancy them up" a bit.

Steps:

• Cream together the butter and sugar with a mixer.
• Beat in the eggs, lemon oil and corn syrup.
• Mix in the the dry ingredients.
• When the batter is just mixed, add the lemon peel and chocolate chips.
• Use a small scoop and place the dough on a greased cookie sheet to bake at 350 degrees. Bake the cookies for about 12-15 minutes or until they just start to get brown around the bottom edge. Cool on a wire rack.

Steps:

• Crust:.
• In medium bowl or food processor combine flour and sugar. Cut in butter until mixture starts to hold together.
• Press mixture into bottom of 8 or 9 inch square baking dish lined with parchment paper or make sure it is well buttered.
• Bake at 350 degrees for 15 minutes.
• Set aside to cool slightly.
• Topping:.
• In a medium bowl, beat eggs with sugar until light and creamy.
• Mix flour with baking powder and stir into egg mixture.
• Add lemon peel and juice,coconut and ginger, stir well.
• Pour topping mixture over baked crust, bake for 20 minutes in 350 degree oven until just set.
• Cool on rack. Cut into squares. Dust with icing sugar, if desired.
• This will yield approximately 25 squares,depending on how you cut them.
• Serve and enjoy!

Steps:

• Preheat oven to 350 degrees.
• Use a whisk to mix together flour, baking soda, salt, and ground ginger.
• Cream softened butter, cream cheese and sugars together well, scraping sides of bowl as needed. Add egg and lemon oil (or 1 tablespoon grated lemon rind) and beat on medium speed until light and fluffy.
• Add flour mixture gradually, blending at low speed just until combined.
• Finely chop lemon peel and crystallized ginger and gently mix them into the dough.
• Chill dough until firm.
• Form into 1 inch balls and roll in sparking sugar until evenly coated. Place balls 2 inches apart onto parchment lined cookie sheet.
• Bake 11-15 minutes until cookies are slightly puffed. Yield: 3 dozen cookies.