Lemon Ginger Cookies Recipe

Looking for a cookie recipe that combines the warmth of ginger with the bright zing of lemon? Lemon ginger cookies offer a delightful balance of flavors that are both refreshing and comforting. With the tangy zest of lemon and the warm spiciness of ginger, these cookies are perfect for any occasion, whether it's afternoon tea or a holiday gathering. They are soft, chewy, and packed with flavor, making them irresistible to both kids and adults alike.

Let’s dive into this easy-to-follow recipe to bake a batch of mouthwatering lemon ginger cookies that are sure to be a hit!

this Recipe

What Are Lemon Ginger Cookies?

Lemon ginger cookies are soft, chewy cookies made with fresh lemon zest, ginger (either fresh, ground, or crystallized), and a rich buttery dough. The combination of zesty citrus and spicy ginger gives these cookies a unique and refreshing flavor profile. While ginger cookies on their own are a classic, the addition of lemon takes them to the next level by adding a bright and tangy twist.

Ingredients List for Lemon Ginger Cookies

Here’s what you’ll need to make these deliciously spiced cookies. Make sure to use fresh ingredients for the best flavor, especially when it comes to the lemon and ginger!

Dry Ingredients:

• 2 ¼ cups all-purpose flour: The base of your cookie dough.
• ½ teaspoon baking soda: Helps the cookies rise and stay soft.
• ¼ teaspoon baking powder: Adds lightness to the dough.
• ½ teaspoon ground ginger: Adds warmth and spice.
• ¼ teaspoon ground cinnamon (optional): Enhances the ginger flavor.
• ¼ teaspoon salt: Balances the sweetness and brings out the flavors.

Wet Ingredients:

• ½ cup (1 stick) unsalted butter, softened: Adds richness and a tender texture to the cookies.
• ¾ cup granulated sugar: Sweetens the dough and helps create a slightly crispy edge.
• ¼ cup packed brown sugar: Adds depth of flavor and helps create a chewy texture.
• 1 large egg: Binds the ingredients and adds moisture.
• 1 tablespoon fresh lemon zest: Adds bright citrus flavor.
• 1 tablespoon fresh lemon juice: Adds a tart, tangy taste.
• 1 tablespoon grated fresh ginger or 2 tablespoons crystallized ginger, finely chopped: Provides a fresh, spicy kick.

Optional Mix-Ins and Toppings:

• 2 tablespoons crystallized ginger, finely chopped: Adds a sweet, spicy bite to the cookies.
• ¼ cup granulated sugar (for rolling the cookies): Gives the cookies a sweet, slightly crunchy exterior.
• Powdered sugar glaze: Made with powdered sugar and lemon juice, to drizzle over the baked cookies for extra lemon flavor.

Substitutions and Variations

Feel free to customize this lemon ginger cookie recipe to suit your dietary needs or taste preferences. Here are some variations and substitutions you can try:

• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Dairy-Free: Use plant-based butter or margarine to make the cookies dairy-free.
• Vegan Version: In addition to using dairy-free butter, replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes).
• Extra Spicy: Add ¼ teaspoon of ground cayenne pepper or black pepper for a spicier kick.
• Citrus Variations: Replace the lemon with lime or orange zest and juice for a different citrusy twist.
• Ginger Snaps: Add 1 tablespoon of molasses to the dough for a richer, spicier ginger snap-like cookie.

Step-by-Step Cooking Instructions

Now that you have your ingredients ready, follow these easy steps to make your own batch of soft, chewy lemon ginger cookies. Each step is important to achieve that perfect blend of flavors and textures.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, ground ginger, cinnamon (if using), and salt. Set aside.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, use an electric mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. This step is crucial for achieving a soft, chewy texture in the cookies.

Step 4: Add Egg, Lemon, and Ginger

Beat in the egg, lemon zest, lemon juice, and grated fresh ginger (or crystallized ginger, if using). Mix until everything is well combined and smooth.

Step 5: Gradually Add Dry Ingredients

Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.

Step 6: Shape the Cookies

Scoop out tablespoon-sized portions of dough and roll them into balls. If desired, roll the dough balls in granulated sugar for a sweet, crunchy coating. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Step 7: Bake

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The cookies should be soft in the center. Be careful not to overbake them, as this will result in harder cookies.

Step 8: Cool the Cookies

Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. If you're adding a lemon glaze, drizzle it over the cooled cookies at this point.

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

1. Use Room Temperature Ingredients: Ensure your butter and egg are at room temperature for easy mixing and smooth dough.
2. Don’t Overmix: When adding the dry ingredients, mix just until the flour is incorporated. Overmixing can make the cookies dense and tough.
3. Roll in Sugar for Extra Crunch: Rolling the dough balls in sugar gives the cookies a slightly crunchy, sweet exterior that contrasts beautifully with the soft, chewy center.
4. Watch the Bake Time: The cookies should be soft in the center when you remove them from the oven. They’ll continue to firm up as they cool, so don’t overbake!

Common Mistakes to Avoid

Even with a simple recipe like this, there are a few common mistakes that can happen. Here’s how to avoid them:

• Overmixing the Dough: Overmixing the dough can lead to tough cookies. Be sure to mix just until the ingredients are combined.
• Overbaking: These cookies should remain soft and chewy. Overbaking them can make them too hard or dry. Remove them when the edges are set, but the centers are still slightly soft.
• Skipping the Lemon Zest: Don’t skip the lemon zest—it adds a lot of citrus flavor that you just can’t get from lemon juice alone.

Serving and Presentation Tips

Lemon ginger cookies are not only delicious but also look lovely on a plate. Whether you’re serving them at a party or giving them as a gift, here are some ideas for serving and presenting them:

How to Serve Lemon Ginger Cookies:

• With Tea or Coffee: Serve these cookies with a cup of hot tea (especially green or chai) or coffee for a perfect afternoon snack.
• As a Dessert Platter: Add these cookies to a dessert platter with other treats like brownies, macarons, or shortbread for a sweet, diverse spread.
• With Ice Cream: Pair these cookies with a scoop of vanilla or lemon ice cream for a refreshing dessert.

Presentation Ideas for Lemon Ginger Cookies:

• Drizzle with Lemon Glaze: For an extra pop of lemon flavor and a more polished look, drizzle the cookies with a lemon glaze made from powdered sugar and lemon juice.
• Gift Wrapping: Stack the cookies in clear cellophane bags tied with a ribbon for an elegant homemade gift, perfect for holidays or special occasions.
• Decorative Dusting: For a simple, elegant look, dust the tops of the cookies with powdered sugar before serving.

Lemon Ginger Cookie Recipe Tips

• Make Ahead: You can make the dough ahead of time and refrigerate it for up to 2 days. When ready to bake, simply scoop, shape, and bake as usual.
• Freezing the Dough: To freeze the cookie dough, shape it into balls and freeze them on a baking sheet. Once solid, transfer the dough balls to a freezer-safe bag. When ready to bake, let them thaw slightly and bake as directed.
• Store Properly: Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.

Frequently Asked Questions (FAQs)

Can I use ground ginger instead of fresh or crystallized ginger?

Yes! You can use ground ginger, but fresh or crystallized ginger will give the cookies a bolder, spicier flavor. If using ground ginger, use ½ teaspoon for a milder ginger taste.

How should I store leftover cookies?

Store your cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze the cookies for up to 3 months.

Can I make these cookies gluten-free?

Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend, and the cookies should turn out just as delicious.

Can I add other spices to this recipe?

Absolutely! Feel free to add spices like cinnamon, nutmeg, or cloves to enhance the warm flavors of the ginger and lemon.

Conclusion

Lemon ginger cookies are a unique and flavorful twist on traditional ginger cookies, combining the zesty freshness of lemon with the warmth of ginger. These cookies are perfect for any occasion and offer a refreshing yet comforting flavor that will leave everyone asking for more. Follow this simple, step-by-step recipe to create a batch of soft, chewy cookies that are perfect for enjoying with a cup of tea or gifting to friends and family. Happy baking!

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