Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Lemon-Glazed Candied-Ginger Cookies 3.6 (94) 15 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Share Share Tweet Pin Email Yield: 6 dozen Candied ginger brings a sweet heat to these crisp, golden cookies, while lemon gives the glaze a distinct zing. Ingredients 2 cups all-purpose flour, plus more for surface ½ teaspoon baking powder Salt 6 ounces (¾ cup) unsalted butter, softened 1 cup packed light-brown sugar ½ 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 ⅓ cup water Directions 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. 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 degrees. Roll out 1 disk on a lightly floured surface to 1/4 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. 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.) 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. Cook's Notes 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.) Print