Healthier Lemon Ginger Cookies Recipes

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SOFT LEMON-GINGER COOKIES



Soft Lemon-Ginger Cookies image

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

1/2 cup butter, softened
1 cup packed brown sugar
1 large egg, room temperature
3 tablespoons sour cream
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon ground ginger
1/4 teaspoon salt

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



Lemon Ginger Cookies image

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

1 and 2/3 cups (209g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
1 Tablespoon (15ml) lemon juice
1 Tablespoon lemon zest
1 teaspoon pure vanilla extract
1/4 cup finely chopped/minced crystallized ginger, divided
3/4 cup (90g) confectioners' sugar (or more, as needed)
1 and 1/2 Tablespoons (23ml) fresh lemon juice

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



Healthier Lemon-Ginger Cookies image

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

1 cup white sugar
½ cup canola oil
¼ cup molasses
1 egg
1 ¾ cups whole wheat flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon lemon zest
1 cup icing sugar
1 tablespoon margarine
1 tablespoon lemon juice
½ tablespoon lemon zest
2 tablespoons low-fat milk, or more as needed

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



Ginger-Lemon Oatmeal Cookies image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 20m

Yield 15 cookies

Number Of Ingredients 14

1/2 cup (1 stick) unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon grated fresh ginger
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup old-fashioned oats
1/2 cup chopped pecans

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



Healthier Soft and Chewy Ginger Cookies Recipe image

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

2 ¼ cups white whole wheat flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon salt
4 Tablespoons unsalted butter
½ cup unsweetened applesauce
¾ cup coconut sugar
1 egg
1 Tablespoon water
¼ cup molasses
¼ cup coconut sugar (for rolling)

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



Healthier Big Soft Ginger Cookies image

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

1 ¼ cups all-purpose flour
1 cup white whole wheat flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup unsalted butter
¾ cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
3 tablespoons natural (raw) sugar

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



Lemon Ginger Drop Cookies image

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

8 tablespoons (1 stick) unsalted butter
3/4 cup plus 2 tablespoons sugar, plus more for sprinkling
1 large egg
1 tablespoon freshly grated lemon zest
1 1/3 cups all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup diced (1/8 inch) crystallized ginger

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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