Lemon-Glazed Candied-Ginger Cookies

Total Time
Prep 0 mins
Cook 12 mins

These are just simply delicious cookies and taste wonderful with a hot cup of tea or coffee for just a little snack -

Ingredients Nutrition


  1. 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.
  2. Shape dough into two 1-inch thick disks. Wrap tightly in plastic and refrigerate for at least 1 hour, or up to 3 days.
  3. 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.
  4. 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.
  5. 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.
Most Helpful

Oh, wow! Delicious! I've made these twice now, the first time being for my book club and everyone from this diverse group of gals wanted the recipe! I also shaped into logs and sliced, and I, too, thought the best cookies were quite golden on the outside- not underdone. I had over 1/2 cup of glaze left over, but have put it to other use- sooo good. Thx for posting!

meganellenkieran May 05, 2009

These cookies are amazing! Love the ginger-lemon combination. Thought there would be way too much glaze but it was the perfect amount, and lemon zest and honey gave it a delightful flavor. Only change I made was to form the dough into logs, chill, then slice off rounds, which I didn't bother to pre-chill before baking. Be careful not to underbake, I thought the cookies with the best flavor were slightly brown on the edges. Thanks for sharing a fabulous recipe! Made for PAC Spring 2009.

LonghornMama April 17, 2009

I clipped this from Martha Stewart magazine at some point last year and am eating one with my mid-morning coffee. These are truly delightful. Thin and soft but not too soft with an amazing lemon glaze. I think this would be wonderful to serve during the spring, at a wedding or baby shower, for Easter, ect. Thank you so much for posting!

invictus March 24, 2009