Lemon Ginger And Cranberry Crunch Cookies Recipes

CRANBERRY-LEMON COOKIES

Steps:

• Preheat the oven to 375˚ F. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and 1 tablespoon lemon zest. Beat in the flour mixture until completely combined, then fold in 1 1/2 cups chopped cranberries.
• Scoop the dough into golf ball-size balls and arrange about 2 inches apart on 2 unlined baking sheets. Gently press the remaining 1/2 cup chopped cranberries into the tops of each cookie. Bake until slightly golden around the edges, 15 to 17 minutes. Remove the cookies and transfer to a rack set over a baking sheet.
• Make the glaze: Put the confectioners' sugar in a medium bowl. Whisk in the lemon juice and remaining 1 tablespoon lemon zest until smooth. Drizzle on the cookies and let set.

CRANBERRY CRUNCH COOKIES

Steps:

• Directions.
• 1. Preheat oven to 350 degrees F. In a small bowl combine flour, baking powder, cinnamon, and salt; set aside.
• 2. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar and granulated sugar until well combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Gradually beat in flour mixture until well combined. Stir in cereal (dough will be thick and chunky).
• 3. Drop dough by well-rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden. Transfer cookies to wire rack to cool. Makes about 4 dozen.
• Nutrition Facts.
• Calories 103, Total Fat (g) 5, Saturated Fat (g) 3, Monounsaturated Fat (g) 1, Cholesterol (mg) 19, Sodium (mg) 66, Carbohydrate (g) 14, Total Sugar (g) 6, Fiber (g) 1, Protein (g) 1, Calcium (DV%) 1, Iron (DV%) 3, Percent Daily Values are based on a 2,000 calorie diet.

OLD ENGLISH LEMON-CRANBERRY COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix the flour, sugar, baking soda, walnuts, and cloves together in a large mixing bowl. Beat the egg, applesauce, lemon juice, vanilla, cranberries, lemon zest, and butter together in a separate bowl with an electric hand mixer; pour into the flour mixture and mix well. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Dust with the confectioners' sugar to serve.

LEMON-CRANBERRY COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Mix together flour, baking soda, and salt in a bowl.
• Cream together butter and 1 cup white sugar in a large bowl with an electric mixer until light and fluffy. Add in egg yolks and mix until thoroughly combined. Mix in lemon zest, lemon juice, and vanilla extract until incorporated. Pour in half of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined (dough will be thick). Fold in cranberries.
• Place remaining 1/3 cup white sugar in a shallow bowl or pie pan. Roll dough into tablespoon-sized balls, and then roll in sugar to coat. Place dough balls 2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until the tops begin to crackle and bottoms are just set, 10 to 12 minutes. Allow cookies to cool on the baking sheet for 5 to 7 minutes before removing to a wire rack to cool completely.

CRANBERRY GINGER DROP COOKIES

Steps:

• Heat oven to 375°F Lightly grease cookie sheets.
• Combine sugar, brown sugar and butter in large mixer bowl; beat on medium speed until well mixed. Add milk and egg; beat until smooth.
• Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger.
• Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9 to 12 minutes or until edges are light golden brown.
• Immediately remove from cookie sheet; cool on wire rack.
• Combine powdered sugar and enough milk for desired glaze consistency in small bowl; mix well. Spread glaze on cooled cookies.

SOFT LEMON-GINGER COOKIES

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.

GINGER-LEMON COOKIES

Steps:

• Set the oven at 325 degrees.
• Line 2 baking sheets with parchment.
• In an electric mixer, cream the butter with the 3/4 cup plus 1 tablespoon sugar.
• When the mixture is smooth, beat in the egg, lemon rind, and vanilla.
• Sift the flour, baking powder, ginger, and salt.
• With the mixer set on its lowest speed, add the dry ingredients to the batter.
• Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.
• With floured hands, using heaping teaspoons of the dough to form balls, roll them until smooth.
• Arrange them 2-inches apart on the baking sheets.
• Put the remaining 3 tablespoons of sugar in a bowl.
• Dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3-inch thickness.
• Bake the cookies for 18 minutes or until the edges are golden brown.
• Cool on wire racks.
• Store in an airtight container.

LEMON CRANBERRY COOKIES RECIPE - (4.2/5)

Steps:

• In a medium sized bowl, combine the flour, baking powder, and salt in a bowl and set aside. In a large bowl, rub the lemon zest into the sugar until moist and fragrant. Add the butter to the lemon sugar and beat until light and fluffy - 3-5 minutes. Add the egg and vanilla, mixing until smooth. Add in the flour mixture, mixing until just incorporated. Fold in the cranberries by hand. Cover and chill for at least 30 minutes. Preheat the oven to 350. Gently form the dough into balls and bake for 13-15 minutes on parchment lined cookie sheets. Let the cookies cool slightly before moving them to a rack to cool completely. To make the glaze, mix the powdered sugar and lemon juice together, and drizzle over the fully-cooled cookies.

LEMON-GLAZED CANDIED-GINGER COOKIES

Steps:

• Sift flour, baking powder, and 3/4 teaspoon salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.
• Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days).
• Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.
• Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)
• Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes.

LEMON GINGER CRANBERRY APPLESAUCE

Steps:

• Stir cranberries, apples, water, sugar, and lemonade concentrate together in a saucepan. Bring to a boil, stirring occasionally, and reduce heat to medium low.
• Stir ginger and salt into cranberry mixture and simmer until cranberries burst and apples are tender, 20 minutes. Chill in the refrigerator.

HEALTHIER LEMON-GINGER COOKIES

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.

LEMON GINGER AND CRANBERRY CRUNCH COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine all the dry ingredients in a medium size mixing bowl and set aside.
• Grate the lemon and ream the juice into a small bowl. Chop ginger finely and set alongside the prepared lemon.
• Put the butter in a large mixing bowl and add the sugar. Cream butter and sugar together. Add the eggs separately beating after each addition. Add the grated ginger and lemon zest and juice to the wet ingredients and mix well. Pour in the dry ingredients slowly and stir until smooth and glossy.
• Drop a small amount onto a parchment covered baking sheet and place 2 inches apart.
• Bake for 12 to 15 minutes or until brown around the edges then remove from the oven and put on a plate for serving.