Candied Lemon Ginger Cookies
Recipe: #28563
November 03, 2017
Categories: Desserts, Cookies, Dropped, Lemon, New England, Christmas, Oven Bake, Vegetarian, Flour, more
"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."
Ingredients
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 by Step Method
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
No special items needed.