Lemon-Glazed Candied-Ginger Cookies

94 Ratings
  • 5 24
  • 4 29
  • 3 26
  • 2 10
  • 1 5

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

Martha Stewart Living, June 2008

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Recipe Summary test

Yield:
Makes 6 dozen
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Ingredients

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.

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  • 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.)

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Reviews (25)

94 Ratings
  • 5 24
  • 4 29
  • 3 26
  • 2 10
  • 1 5
Martha Stewart Member
12/08/2011
The recipe in the magazine says roll out to 1/4 inch thick
Martha Stewart Member
01/30/2011
I don't think this reicpe is accurate enough.-- says to create 1" rolls then roll the dough out to 1"
Martha Stewart Member
06/05/2010
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.
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Martha Stewart Member
06/05/2010
Works well as a slice
Martha Stewart Member
06/05/2010
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
Martha Stewart Member
04/04/2010
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
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Martha Stewart Member
04/03/2010
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
Martha Stewart Member
04/03/2010
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
Martha Stewart Member
04/02/2010
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
Martha Stewart Member
04/02/2010
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
Martha Stewart Member
10/31/2008
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.
Martha Stewart Member
10/31/2008
I made these cookies last night
Martha Stewart Member
09/24/2008
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.
Martha Stewart Member
08/23/2008
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
Martha Stewart Member
08/15/2008
and what's up with this weird posting system???
Martha Stewart Member
08/15/2008
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!!
Martha Stewart Member
08/15/2008
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!!
Martha Stewart Member
06/14/2008
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!
Martha Stewart Member
06/13/2008
Is candied ginger same as chrystalized?
Martha Stewart Member
06/12/2008
What is the thickness of the cookie when rolled out. The recipe is incomplete?
Martha Stewart Member
06/08/2008
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!
Martha Stewart Member
06/07/2008
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)!
Martha Stewart Member
05/25/2008
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.
Martha Stewart Member
05/25/2008
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Martha Stewart Member
05/25/2008
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