Ingredients: |
Ingredients: 1 and 2/3 cups (209g) flour
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
1 TB (15ml) lemon juice
1 TB lemon zest
1 tsp pure vanilla extract
1/4 cup finely chopped/minced crystallized ginger, divided
Lemon Glaze
3/4 cup (90g) confectioners’ sugar
1 and 1/2 TB (23ml) fresh lemon juice
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Directions: |
Directions:1. Whisk the flour, baking soda, ginger, allspice, and salt together in a medium bowl. Set aside.
2. Beat the butter and 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.
3. 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.
4. Cover and chill the cookie dough balls in the refrigerator for at least 1 hour (and up to 4 days).
5. 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.
6. Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
7. 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. Glaze when cooled. |
This recipe for Lemon Ginger Cookies is from