Lemon-Glazed Candied-Ginger Cookies

Total Time
Prep 0 mins
Cook 12 mins

These are just simply delicious cookies and taste wonderful with a hot cup of tea or coffee for just a little snack -

Ingredients Nutrition


  1. Sift flour, baking powder and 1/4 teaspoons salt into bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add candied ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, then beat on medium-low speed until dough just comes together.
  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. Preheat oven to 350°F Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2-inch circles. Place rounds 1/2 inch apart on parchment-lined baking sheets. Rolls out scraps. Refrigerate rounds for 10 minutes.
  4. Bake rotating sheets halfway through, until cookies are set and edges are bright gold, 12-14 minutes. Transfer parchment with cookies to wire racks. Let cook completely. Repeat with remaining dough. Cookies can be stored for up to 3 days.
  5. Whisk confectioners' sugar, lemon zest and juice, honey, water, and pinch of salt in a bowl until smooth. Drizzle glaze over the cooked cookies. Let stand until glaze is set, at least 20 minutes. Glazed cookies can be stored overnight.
Most Helpful

5 5

Oh, wow! Delicious! I've made these twice now, the first time being for my book club and everyone from this diverse group of gals wanted the recipe! I also shaped into logs and sliced, and I, too, thought the best cookies were quite golden on the outside- not underdone. I had over 1/2 cup of glaze left over, but have put it to other use- sooo good. Thx for posting!

5 5

These cookies are amazing! Love the ginger-lemon combination. Thought there would be way too much glaze but it was the perfect amount, and lemon zest and honey gave it a delightful flavor. Only change I made was to form the dough into logs, chill, then slice off rounds, which I didn't bother to pre-chill before baking. Be careful not to underbake, I thought the cookies with the best flavor were slightly brown on the edges. Thanks for sharing a fabulous recipe! Made for PAC Spring 2009.

5 5

I clipped this from Martha Stewart magazine at some point last year and am eating one with my mid-morning coffee. These are truly delightful. Thin and soft but not too soft with an amazing lemon glaze. I think this would be wonderful to serve during the spring, at a wedding or baby shower, for Easter, ect. Thank you so much for posting!