SOFT LEMON-GINGER COOKIES
Loaded with old-fashioned flavor, this yummy cookie is hard to beat. You'll love munching a few with coffee, tea or a glass of cold milk.-Sharon Bretz, Havre de Grace, Maryland
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine the flour, baking soda, cream of tartar, ginger and salt; gradually add to creamed mixture and mix well., Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Immediately remove to wire racks to cool.
Nutrition Facts : Calories 218 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 246mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON GINGER COOKIES
These soft and chewy lemon ginger cookies are flavored with warm spices, crystallized ginger, and plenty of lemon zest. Review recipe notes before beginning.
Provided by Sally
Categories Cookies
Time 2h
Number Of Ingredients 14
Steps:
- Whisk the flour, baking soda, ginger, allspice, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 2 Tablespoons of chopped crystallized ginger. Dough will be thick and sticky. Scoop small sections of dough (about 1 scant Tablespoon of dough each) and roll into balls. Very lightly dip the tops of each into remaining crystallized ginger. (You don't want too much- just a few pieces.) Place dough balls onto a large plate or lined baking sheet.
- Cover and chill the cookie dough balls in the refrigerator for at least 1 hour (and up to 4 days).
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Whisk the glaze ingredients together. If desired, add more confectioners' sugar to thicken or more juice to thin out. The thicker the glaze, the whiter (and less translucent) it will be. Drizzle on cooled cookies. Icing will set after about 1 hour, so these are convenient to store and transport.
- Cookies without glaze stay fresh covered at room temperature for up to 1 week. Cookies with glaze stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
HEALTHIER LEMON-GINGER COOKIES
Lemon-ginger cookies--a new twist on an old classic. All of the tender texture and good flavor, with added goodness. These are chewy on the inside and crispy on the outside.
Provided by Alberta Rose
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sugar and canola oil in a large bowl; beat with an electric mixer until smooth and creamy. Add molasses and egg and beat until fluffy. Stir in flour, ginger, baking powder, baking soda, and 1 teaspoon lemon zest; mix until well combined. Use a small cookie scoop to measure out teaspoonfuls of dough; place 2 inches apart on an insulated baking sheet and flatten slightly with a spatula.
- Bake in the preheated oven until edges just start to brown, 12 to 15 minutes; do not overbake.
- Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- Meanwhile, mix together icing sugar, margarine, lemon juice, 1/2 tablespoon lemon zest, and 2 tablespoons milk for the glaze. Mix thoroughly until desired consistency, adding more milk if needed. Drizzle glaze onto cooled cookies.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 45.5 g, Cholesterol 13.7 mg, Fat 11 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 166 mg, Sugar 30.8 g
GINGER-LEMON OATMEAL COOKIES
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 20m
Yield 15 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. Let cool 2 minutes, and then remove from the baking sheets.
HEALTHIER SOFT AND CHEWY GINGER COOKIES RECIPE
These Healthier Soft and Chewy Ginger Cookies are simple, quick, delicious and healthy. You will love them.
Provided by Camille Beckstrand
Categories Dessert
Time 20m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
- In a large bowl, cream together butter, applesauce and coconut sugar until light and fluffy.
- Beat in egg, then stir in water and molasses.
- Gradually stir in flour mixture until just combined. Shape dough into 1-inch balls, roll in sugar (if desired) and place 2" apart on ungreased cookie sheet.
- Bake for 8-10 minutes.
- Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack.
Nutrition Facts : Calories 43 kcal, Carbohydrate 7 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 9 mg, Sodium 70 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
HEALTHIER BIG SOFT GINGER COOKIES
These are just what they say: big, soft, gingerbread cookies that stay soft. This healthier version of the original recipe uses butter instead of margarine, less sugar, and some white whole wheat flour.
Provided by MakeItHealthy
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together all-purpose flour and whole-wheat flour, ginger, baking soda, cinnamon, cloves, and salt.
- Beat butter and 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in egg, then stir in water and molasses. Gradually stir in flour mixture until just incorporated. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets; flatten slightly.
- Bake in preheated oven until cookies are golden brown, 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 19.1 g, Cholesterol 23 mg, Fat 6.1 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 82.8 mg, Sugar 9.7 g
LEMON GINGER DROP COOKIES
These zesty, chewy cookies make a wonderful, edible holiday gift.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside. In an electric mixer, use paddle to mix butter and sugar on medium-high speed until light and fluffy, about 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine.
- In a bowl, whisk together flour, ground ginger, baking soda, salt, and crystallized ginger; add to butter mixture; mix on medium-low speed to combine, about 20 seconds.
- Using two spoons, drop about 2 teaspoons of batter on baking sheet; repeat, spacing them 3 inches apart. Bake for 7 minutes. Sprinkle cookies with sugar, rotate sheets between oven shelves, and bake until just golden, about 7 minutes more. Slide parchment with cookies onto a wire rack; let cool 15 minutes. Store in an airtight container.
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