Glazed Lemon And Crystallized Ginger Cookies Recipe

Name: Glazed Lemon And Crystallized Ginger Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup granulated sugar (5 1/4 ounces); 3 tablespoons crystallized ginger, minced; 2 tablespoons lemon zest, grated; 2 tablespoons lemon juice; 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces); 1/4 teaspoon table salt; 1/4 teaspoon baking powder; ½ tablespoons unsalted butter, cold, cut into 1/2-inch cubes (1 1/2 sticks); 1 large egg yolk; 1/2 teaspoon vanilla extract; 1 tablespoon cream cheese, softened; 2 tablespoons lemon juice; 1 1/2 cups confectioners' sugar (6 ounces)

Servings: persons

3/4 cup granulated sugar (5 1/4 ounces)
3 tablespoons crystallized ginger, minced
2 tablespoons lemon zest, grated
2 tablespoons lemon juice
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/4 teaspoon table salt
1/4 teaspoon baking powder
½ tablespoons unsalted butter, cold, cut into 1/2-inch cubes (1 1/2 sticks)
1 large egg yolk
1/2 teaspoon vanilla extract
1 tablespoon cream cheese, softened
2 tablespoons lemon juice
1 1/2 cups confectioners' sugar (6 ounces)

1
Heat oven to 375.
2
Mix sugar, crystallized ginger and lemon zest and process about 30 seconds in food processor.
3
Add flour, salt and baking powder and pulse until combined.
4
Add butter in chunks and pulse until mixture resembles fine cornmeal.
5
In small bowl beat lemon juice, egg yolk and vanilla with fork. Add slowly to ingredients in running food processor. Continue running until mixture forms a ball.
6
Turn onto counter and knead briefly to even out dough. Shape into 2 inch diameter log, wrap tightly in parchment and chill for 45 minutes in freezer or 2 hours in refrigerator.
7
Slice into 3/8 inch thick discs and bake on parchment paper until centers just begin to color and edges begin to brown - 14-16 minutes.
8
Cool 5 minutes on baking sheet, then completely on cooling rack before glazing.
9
Make glaze by whisking cream cheese and lemon juice until smooth, then whisking in sugar. Spread about 1 tsp glaze on each cookie and let stand about one hour until glaze is set and dry.

705

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup granulated sugar (5 1/4 ounces), 3 tablespoons crystallized ginger, minced, 2 tablespoons lemon zest, grated, 2 tablespoons lemon juice, and more.

Yes, Glazed Lemon And Crystallized 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.

That's it — enjoy your meal!

Glazed Lemon And Crystallized Ginger Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions