Candied Lemon Ginger Cookies – a delicious recipe with flour, baking soda, salt, ground ginger, unsalted butter, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Use a whisk to mix together flour, baking soda, salt, and ground ginger.
3
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.
4
Add flour mixture gradually, blending at low speed just until combined.
5
Finely chop lemon peel and crystallized ginger and gently mix them into the dough.
6
Chill dough until firm.
7
Form into 1 inch balls and roll in sparking sugar until evenly coated. Place balls 2 inches apart onto parchment lined cookie sheet.
8
Bake 11-15 minutes until cookies are slightly puffed. Yield: 3 dozen cookies.
862
kcal
Calories
36
g
Fat
127
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 cups flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 3/4 teaspoon ground ginger, and more.
Yes, Candied Lemon Ginger Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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