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Lemon-Glazed Candied-Ginger Cookies

Candied ginger brings a sweet heat to these crisp, golden cookies, while lemon gives the glaze a distinct zing.

  • yield: Makes 6 dozen

Ingredients

  • 2 cups all-purpose flour, plus more for surface
  • 1/2 teaspoon baking powder
  • Salt
  • 6 ounces (3/4 cup) unsalted butter, softened
  • 1 cup packed light-brown sugar
  • 1/2 cup finely chopped candied ginger
  • 1 large egg
  • 2 tablespoons pure vanilla extract
  • 4 cups confectioners' sugar
  • 2 tablespoons finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons honey
  • 1/3 cup water

Cook's Note

Drizzling the rounds just before serving ensures a shiny glaze and crisp cookies. For softer cookies, let the glaze set overnight. (The glaze's shimmer will dull.)

Directions

  1. Step 1

    Sift flour, baking powder, and 3/4 teaspoon salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.

  2. Step 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. Step 3

    Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.

  4. Step 4

    Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)

  5. Step 5

    Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes. (Glazed cookies can be stored overnight.)

Source
Martha Stewart Living, June 2008

Reviews (25)

  • 8 Dec, 2011

    The recipe in the magazine says roll out to 1/4 inch thick

  • 30 Jan, 2011

    I don't think this reicpe is accurate enough.-- says to create 1" rolls then roll the dough out to 1"

  • 5 Jun, 2010

    Works well as a slice and bake log as PPs suggested. I also think 2T of vanilla is way too much. I loooove vanilla, but here it mutes the ginger. I did add ground ginger, and if I make these again I'll increase that to 1T or more. I ended up with 5 doz.

  • 5 Jun, 2010

    Works well as a slice

  • 5 Jun, 2010

    The dough is extremely soft because of all that melted butter. That's why you MUST chill it. Even then I think it would be soft to roll; I made a slice

  • 4 Apr, 2010

    kntzv, I owe everyone an apology, I do know better and cannot
    figure out my erring on this one...........I am a veteran at baking
    and cooking and really do know better....thank you for the
    reminder .....Mykele

  • 3 Apr, 2010

    The problem is thinking that 1 T equals 1 oz. of butter. Actually 1 T = 1/2 oz of butter. 8 T of butter = 1/2 cup of butter = 4 oz of butter. Therefore 12 T of butter = 3/4 C = 6 oz of butter. This is one of the reasons pros bakers use weight measurements and not volume...Vic

  • 3 Apr, 2010

    Check again Ceege...8 oz. = 1/2 cup or one stick of butter. It takes 2 sticks
    for one cup. Read your wrapping paper again please. Mykele

  • 2 Apr, 2010

    To Mykele

    6 oz. is 3/4 cup. 8 oz. is 1 cup. 4 oz. is 1/2 cup. So in order to get the 3/4 cup of butter needed, you would use 1/2 and 1/4 cup. If you are actually using butter, all you need to do is count the number of tablespoons marked on the paper wrapping. You would need 1 1/2 sticks of butter for this recipe

  • 2 Apr, 2010

    Am I the only one who questions the butter quantity? half a cup is
    8 ounces sooo 6 ounces is not 3/4 cup but 2 tablespoons less
    than half a cup or 6 ounces less 2 ounces of butter. No wonder
    you had sticky dough. The idea for freezing in ziplock bags is
    GREAT. thank you mykele

  • 31 Oct, 2008

    These are amazingly good cookies. I'm lazy though, so I refrigerated the dough and formed it into logs. I refrigerated the logs then I sliced them. I didn't find the dough too sticky. I used crystallized ginger. I think I would add more ginger next time. You only need half the glaze.

  • 31 Oct, 2008

    I made these cookies last night

  • 24 Sep, 2008

    Immediately after beating,divide into 2 portions and put dough into 2 plastic bags. Using rolling pin, roll over the bag of dough to a rectagle shaped of 1/4" thickness. Place this on a flat tray and freeze till dough is hardened.
    Remove by snipping bottom and 1 side of the plastic bag. Peel off top cover and cut required shaps with a floured cutter and, transfer them to a ready baking tray You have to work fast enough as the dough will become too soft to be handled.

  • 23 Aug, 2008

    I had the same problem with the ultra sticky dough. I thought it was just me and that maybe my butter was too soft. it took me forever to work through it. I only ended up with about 4 dozen and it took tons of flour. I ended up having to shape most of them by hand and had to flour my hands constantly. However, I and my mother loved them. Just that the ginger took my mother by surprise. LOL

  • 15 Aug, 2008

    and what's up with this weird posting system???

  • 15 Aug, 2008

    I read all these great comments and was dying to try these for an upcoming baby shower - it's a good thing I did a trial run! I only got 18 cookies total and the dough was so incredibly sticky I had to add HANDFULLS of flour to roll them out. Anyone else have problems? Please help!!

  • 15 Aug, 2008

    I read all these positive reviews and was dying to try this cookie, as I want to use it for an upcoming baby shower. It's a good thing I tried it before the real thing!
    I got only 18 cookies and the dough was so impossibly sticky that I had to add HANDFULLS of flour to be able to roll it out! I haven't even tasted the cookies yet (they're in the oven!) but did anyone else have problems??
    Anyway, how can you possibly get 6 dozen cookies out of a recipe that has only 2 cups of flour? Please help!!

  • 14 Jun, 2008

    The recipe for this in the magazine says to roll it out to 1/4 inch thickness. They left the nuimber out above! And I think candied and crystallized will work just as well. I got the kind that is cut into tiny cubes. This is a wonderful cookie!

  • 13 Jun, 2008

    Is candied ginger same as chrystalized?

  • 12 Jun, 2008

    What is the thickness of the cookie when rolled out. The recipe is incomplete?

  • 8 Jun, 2008

    These were fantastic! I got about 4 dozen cookies, but maybe mine weren't thin enough. I only needed about half of the glaze. I used the exact ingredients and it was perfect and it dried as it said it would. I did not find that the glaze softened the cookies; however, I do live in a desert.

    These are great for giveaways!

  • 7 Jun, 2008

    I also used the x2 cups of powdered sugar for the glaz - and it was plenty for the amount of cookies I made. I just used 1/2 a lemon for juice and about x2 tsp. H2O... Perfect (not "Martha" perfect, but close enough)!

  • 25 May, 2008

    Hello. Iove these cookies! I just have one questions. As i was mixing the 4 cups of confectioners sugar, for the drizzle, I noticed i didn't have enough of the liquid to dissolve the sugar. I had to cut the sugar in half to 2 cups and add more water. Are you sure the recipe calls for 4 cups of sugar? It just seems like so much. Please let me know what I am doing wrong. This recipe is a keeper and I would like all aspects to be correct. Thank you.

  • 25 May, 2008

    f

  • 25 May, 2008

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