Candied Lemon Ginger Cookies

12-16
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"I love ginger and I love lemon and these cookies have the right combination of both. It contains lemon oil which is a perfect ingredient that adds just the right touch of anything lemon. But note that if you don't have lemon oil, lemon extract or lemon peel can be substituted."

Original recipe yields 12-16 servings
OK

Nutritional

  • Serving Size: 1 (73.7 g)
  • Calories 284.8
  • Total Fat - 11.6 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 48.1 mg
  • Sodium - 140 mg
  • Total Carbohydrate - 42.6 g
  • Dietary Fiber - 0.8 g
  • Sugars - 25.4 g
  • Protein - 3.5 g
  • Calcium - 19.8 mg
  • Iron - 0.7 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees.

Step 2

Use a whisk to mix together flour, baking soda, salt, and ground ginger.

Step 3

Cream softened butter, cream cheese and sugars together well, scraping sides of bowl as needed. Add egg and lemon oil (or 1 tablespoon grated lemon rind) and beat on medium speed until light and fluffy.

Step 4

Add flour mixture gradually, blending at low speed just until combined.

Step 5

Finely chop lemon peel and crystallized ginger and gently mix them into the dough.

Step 6

Chill dough until firm.

Step 7

Form into 1 inch balls and roll in sparking sugar until evenly coated. Place balls 2 inches apart onto parchment lined cookie sheet.

Step 8

Bake 11-15 minutes until cookies are slightly puffed. Yield: 3 dozen cookies.

NOTE: Lemon oil is quite potent so a little goes a long way (reason for the 3/4 tsp). It adds just the right touch for anything lemon and is used by professional chefs and kitchens. Of course you can substitute lemon extract and/or peel and your recipe will work, but lemon oil is the Mac Daddy of taste. It takes 225 lemons to fill a 3.4 oz. bottle.


Makes 3 dozen cookies


Tips & Variations


No special items needed.

Related