Lemon Ginger Cookies Recipe

Looking for a cookie that combines zesty citrus with the warming spice of ginger? Lemon Ginger Cookies are the perfect blend of tangy lemon and spicy ginger, creating a cookie that’s bright, flavorful, and wonderfully fragrant. These cookies have a soft, chewy texture with slightly crisp edges and are ideal for any occasion, from a casual snack to a more refined afternoon tea. This recipe is easy to follow and will yield cookies that are sure to impress. Let’s dive into the details!

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What Are Lemon Ginger Cookies?

Lemon Ginger Cookies are soft, chewy cookies that combine the fresh, tart flavor of lemon with the warm spice of ginger. They often include both ground ginger and freshly grated ginger or crystallized ginger for a complex flavor profile. Lemon zest and juice bring brightness, while the ginger adds a subtle heat, making these cookies perfect for both warm and cool weather. The balance of sweet and spice makes these cookies a refreshing alternative to more traditional cookie recipes.

Ingredients List for Lemon Ginger Cookies

Here’s everything you need to make these delightful cookies:

• ½ cup unsalted butter (softened): Adds richness and a soft texture to the cookies.
• 1 cup granulated sugar: Provides sweetness and helps create crisp edges.
• 1 large egg: Helps bind the ingredients and gives the cookies structure.
• 1 tablespoon fresh ginger (grated): Fresh ginger adds a vibrant, slightly spicy kick.
• 1 teaspoon ground ginger: Enhances the ginger flavor throughout the dough.
• 1 tablespoon lemon zest: Adds citrusy aroma and flavor to the cookie dough.
• 2 tablespoons lemon juice (freshly squeezed): For that tart lemon kick.
• 1 ¾ cups all-purpose flour: Provides structure to the cookies.
• ½ teaspoon baking soda: Helps the cookies rise and spread evenly.
• ¼ teaspoon salt: Balances out the sweetness and enhances the flavors.
• ¼ cup crystallized ginger (chopped): Optional, but adds extra chewy ginger flavor to the cookies.
• ½ cup powdered sugar (for rolling): Gives the cookies a beautiful, crackled appearance when baked.

Substitutions and Variations

If you need to make adjustments for dietary needs or prefer to switch things up, here are a few substitution options and variations:

• Gluten-free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour. Ensure the blend contains xanthan gum to help with the cookie's texture.
• Vegan option: Replace butter with vegan margarine, and substitute the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, let sit for 5 minutes).
• Extra lemon flavor: For a stronger lemon flavor, add ½ teaspoon of lemon extract or increase the lemon zest to 2 tablespoons.
• Add white chocolate chips: If you love the combination of citrus and chocolate, add ½ cup of white chocolate chips to the dough.
• Crystallized ginger swap: If you don’t have crystallized ginger, you can use chopped candied ginger or omit it altogether for a simpler cookie.

Step-by-Step Cooking Instructions

Here’s how to bake the perfect Lemon Ginger Cookies step by step.

1. Preheat the Oven and Prepare Baking Sheets

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure the cookies don’t stick and bake evenly.

2. Cream the Butter and Sugar

In a large bowl, cream together ½ cup softened unsalted butter and 1 cup granulated sugar until the mixture is light and fluffy. This will take about 2-3 minutes using an electric mixer on medium speed.

3. Add the Egg, Ginger, and Lemon

Beat in 1 large egg, 1 tablespoon fresh grated ginger, 1 teaspoon ground ginger, 1 tablespoon lemon zest, and 2 tablespoons lemon juice until fully combined. The fresh ginger and lemon zest will infuse the dough with bright flavors.

4. Mix the Dry Ingredients

In a separate bowl, whisk together 1 ¾ cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt. Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined.

5. Fold in Crystallized Ginger (Optional)

If you're using ¼ cup crystallized ginger, fold it into the dough. This will add chewy bits of ginger throughout the cookies, enhancing the spicy-sweet flavor.

6. Chill the Dough (Optional but Recommended)

For best results, chill the cookie dough in the refrigerator for about 30 minutes. Chilling helps the dough firm up, which prevents the cookies from spreading too much during baking and enhances the chewiness.

7. Shape and Coat the Cookies

Scoop out 1 tablespoon of dough per cookie and roll it into balls. Roll each dough ball in powdered sugar until fully coated. This step gives the cookies their signature crackled appearance after baking.

8. Bake the Cookies

Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the tops are cracked. The centers should still be soft.

9. Cool the Cookies

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool, but the centers should remain chewy.

How to Cook Lemon Ginger Cookies: A Step-by-Step Guide

To summarize the process for making Lemon Ginger Cookies:

1. Cream the butter and sugar: This ensures a light, fluffy texture for the cookie dough.
2. Add eggs and flavorings: The lemon zest, juice, and fresh ginger add vibrant flavor.
3. Mix in dry ingredients: Flour, baking soda, and salt give the cookies structure.
4. Chill the dough: Optional, but helps maintain the cookies’ shape and texture during baking.
5. Roll in powdered sugar: This step gives the cookies a beautiful crackled finish.
6. Bake and cool: Bake just until the edges are golden and centers are soft, then allow the cookies to cool.

Common Mistakes to Avoid

When making these cookies, there are a few common mistakes to watch out for:

• Not measuring flour correctly: Too much flour can make the cookies dry. Use the spoon-and-level method to measure your flour: spoon the flour into the measuring cup and level it off with a flat edge.
• Skipping the chilling step: Chilling the dough helps the cookies maintain their shape during baking. If you skip this step, the cookies may spread too much and lose their chewy texture.
• Overbaking: The cookies should look slightly underbaked in the center when you pull them out of the oven. They will continue to cook as they cool. Overbaking will make them hard and less chewy.

Serving and Presentation Tips

Once your Lemon Ginger Cookies are baked and cooled, it’s time to serve them. Here are a few ideas for making these cookies look as good as they taste:

How to Serve Lemon Ginger Cookies

• With tea: These cookies pair wonderfully with a cup of hot tea, especially green tea, chamomile, or Earl Grey.
• With lemon curd: For a more decadent dessert, serve the cookies with a dollop of lemon curd on the side.
• As an ice cream sandwich: Place a scoop of vanilla or lemon ice cream between two cookies for a refreshing treat.

Presentation Ideas for Lemon Ginger Cookies

• Gift packaging: Wrap the cookies in cellophane bags tied with a yellow ribbon for a pretty, homemade gift.
• Cookie jar display: Arrange the cookies in a clear cookie jar or stack them on a cake stand to create a warm, inviting kitchen display.
• Dust with powdered sugar: For extra elegance, lightly dust the cookies with additional powdered sugar before serving.

Lemon Ginger Cookies Recipe Tips

• Use room temperature ingredients: Make sure your butter and egg are at room temperature before starting. This ensures the dough mixes smoothly.
• Make ahead: The dough can be made ahead of time and stored in the fridge for up to 3 days, or frozen for up to 3 months. Just let it thaw slightly before baking.
• Adjust the lemon and ginger: Feel free to adjust the amount of lemon and ginger to your taste. For a stronger ginger flavor, add a bit more ground ginger or some ginger powder.

Frequently Asked Questions (FAQs)

Q: Can I make the dough ahead of time?

A: Yes, you can make the dough ahead of time and refrigerate it for up to 3 days. You can also freeze the dough for up to 3 months. Just thaw it slightly before baking.

Q: Why are my cookies too flat?

A: If your cookies are spreading too much, it may be because the dough is too warm. Chilling the dough before baking helps prevent excessive spreading.

Q: Can I use ground ginger only?

A: Yes, you can use just ground ginger if you don’t have fresh ginger on hand. Use about 1 ½ teaspoons of ground ginger total, but keep in mind that fresh ginger adds a bright, vibrant flavor that ground ginger alone can’t replicate.

Q: How do I store these cookies?

A: Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months.

Conclusion

Lemon Ginger Cookies are a deliciously bright and zesty treat that combines the sharpness of lemon with the warm, spicy kick of ginger. These cookies are perfect for any occasion, whether you’re serving them at a tea party or enjoying them as a midday snack. By following these step-by-step instructions and tips, you’ll be able to bake soft, chewy cookies that everyone will love. So, grab your ingredients and start baking!

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