Recipe by Chef mariajane
These are just simply delicious cookies and taste wonderful with a hot cup of tea or coffee for just a little snack -
Top Review by meganellenkieran
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!
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 3⁄4 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1⁄2 cup candied ginger, finely chopped
- 1 large egg
- 2 tablespoons vanilla
- 4 cups confectioners' sugar
- 2 tablespoons lemon zest, finely grated
- 2 teaspoons fresh lemon juice
- 2 tablespoons honey
- 1⁄3 cup water
Directions See How It's Made
- 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.
- Shape dough into two 1-inch thick disks. Wrap tightly in plastic and refrigerate for at least 1 hour, or up to 3 days.
- 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.
- 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.
- 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.