Lemon-Glazed Candied-Ginger Cookies
Candied ginger brings a sweet heat to these crisp, golden cookies, while lemon gives the glaze a distinct zing.
Martha Stewart Living, June 2008
94 Ratings
- 5 star values: 24
- 4 star values: 29
- 3 star values: 26
- 2 star values: 10
- 1 star values: 5
Anonymous
Rating: Unrated
The recipe in the magazine says roll out to 1/4 inch thick
Anonymous
Rating: Unrated
I don't think this reicpe is accurate enough.-- says to create 1" rolls then roll the dough out to 1"
Anonymous
Rating: Unrated
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.
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Anonymous
Rating: Unrated
Works well as a slice
Anonymous
Rating: Unrated
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
Anonymous
Rating: Unrated
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
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Anonymous
Rating: Unrated
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
Anonymous
Rating: Unrated
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
Anonymous
Rating: Unrated
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
Anonymous
Rating: Unrated
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
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
I made these cookies last night
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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
Anonymous
Rating: Unrated
and what's up with this weird posting system???
Anonymous
Rating: Unrated
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!!
Anonymous
Rating: Unrated
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!!
Anonymous
Rating: Unrated
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!
Anonymous
Rating: Unrated
Is candied ginger same as chrystalized?
Anonymous
Rating: Unrated
What is the thickness of the cookie when rolled out. The recipe is incomplete?
Anonymous
Rating: Unrated
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!
Anonymous
Rating: Unrated
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)!
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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Anonymous
Rating: Unrated
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