Lime Ginger Cookies Recipes

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LIME-GINGER COOKIES



Lime-Ginger Cookies image

Looking for drop cookies using Betty Crocker® sugar cookie mix? Then check out this lime-ginger cookie recipe.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 36

Number Of Ingredients 9

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 tablespoon grated lime peel
3/4 teaspoon ground ginger
1/4 cup sugar
1/2 cup white vanilla baking chips
1/2 teaspoon vegetable oil
Shredded lime peel, if desired

Steps:

  • Heat oven to 375°F.
  • In medium bowl, stir cookie mix, butter, egg, lime peel and 1/2 teaspoon of the ginger until soft dough forms.
  • In small bowl, mix sugar and remaining 1/4 teaspoon ginger. Shape dough into 36 (1-inch) balls. Roll balls in sugar mixture. On ungreased cookie sheets, place balls 2 inches apart. Bake 7 to 9 minutes, or until edges begin to brown and center is set. Cool 1 to 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • Place baking chips and oil in small resealable freezer plastic bag. Microwave on High for 45 to 60 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over cookies. Sprinkle with shredded lime peel. Let stand until set, about 10 minutes.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 9 g, TransFat 1/2 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.

LIME GINGER BUTTER COOKIES



Lime Ginger Butter Cookies image

Add a touch of the tropics to your holiday cookie tray! In an airtight container these will keep up to a week at room temperature and for up to a month in the freezer. Cooking time includes chill time in fridge.

Provided by MA HIKER

Categories     Drop Cookies

Time 2h45m

Yield 48 serving(s)

Number Of Ingredients 12

2 cups cake flour
1 1/2 teaspoons ground ginger
1/2 teaspoon baking powder
1/2 cup unsalted butter
1/2 cup granulated sugar
1/4 cup frozen limeade concentrate, thawed
1 teaspoon lime zest, grated
1 cup confectioners' sugar
1 teaspoon lime zest, grated
3 teaspoons fresh lime juice
1 teaspoon water
1 -2 drop food coloring, yellow and green (optional)

Steps:

  • To prepare the cookies, whisk together the first three dry ingredients in a small bowl, set aside.
  • With an electric mixer on medium speed, beat the butter and granulated sugar in a mixing bowl until fluffy.
  • Beat in the limeade concentrate the lime zest.
  • Reduce the speed to low and blend in the flour mixture, beating until just incorporated.
  • Divide the dough in half; roll each half into a ball and flatten to a disk. Wrap in plastic wrap and refrigerate until firm, about 2 hours over overnight.
  • When ready to bake, preheat the oven to 350 degrees F. Spray 2 baking sheets with nonstick spray or line with parchment paper.
  • Divide dough disk into 24 tablespoon sized pieces. Roll each into a ball and place 2 inches apart on the baking sheets.
  • Use the bottom of a glass to flatten the balls into 2-inch rounds.
  • Refrigerate for 15 minutes.
  • Bake, rotating the baking sheets halfway through, until the cookies just beginning to turn golden around the edges, 10-12 minutes.
  • Cool completely on a rack.
  • Let the baking sheets cool, then repeat with the remaining dough.
  • To prepare the glaze: combine the confectioner's sugar, lime zest and juice, the water, and food coloring, if using, in a small bowl; stir, adding a little more water, if necessary, to make a smooth glaze. Spread a thin layer onto each cookie. Let stand 15 minutes to allow the glaze to set.

Nutrition Facts : Calories 59.5, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 4.2, Carbohydrate 10.1, Fiber 0.1, Sugar 5.5, Protein 0.5

CHEWY GINGERBREAD COOKIES



Chewy Gingerbread Cookies image

This gingerbread is maxed out on spice, packed with two types of fiery ginger and lots of prickly black pepper. Cozy from all the warm spices as well as from molasses, they're perfect for munching on while tree-trimming. The center of the cookie is fudgy and dense, while the outside edges stay crisp - like the best brownie, but in gingerbread form. That chewy-crispy texture is thanks to the confectioners' sugar in the dough and a light coating of ginger-spiced sugar. Be sure to use true molasses and not blackstrap molasses; blackstrap molasses has less sugar, more salt and acidity, and can change the way the dough browns, spreads and interacts with the leavening.

Provided by Sohla El-Waylly

Categories     cookies and bars, dessert

Time 35m

Yield 24 cookies

Number Of Ingredients 15

14 tablespoons/200 grams unsalted butter, cut into pieces
3 tablespoons/50 grams finely grated fresh ginger
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 cups/240 grams confectioners' sugar
3 tablespoons/60 grams unsulphured molasses
1 tablespoon vanilla extract
1 1/4 teaspoon kosher salt (Diamond Crystal)
1 teaspoon baking soda
1 large egg, room temperature
2 cups/250 grams all-purpose flour
1/4 cup/50 grams granulated sugar
2 teaspoons ground ginger

Steps:

  • In a medium saucepan over medium, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Remove from heat, then whisk in the fresh ginger and ground spices. Scrape the butter and any brown bits at the bottom into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Set aside until cool, slightly solid, but still creamy, about 20 minutes in the refrigerator or 2 hours at room temperature.
  • Add confectioners' sugar, molasses, vanilla, salt and baking soda to the cooled butter. Mix on low with the paddle attachment, stopping once to scrape the bowl and paddle, until creamy and combined, about 1 minute.
  • Add the egg and mix on medium until pale and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour and mix until evenly combined, about 30 seconds. Cover and chill for at least 2 hours and up to 3 days before baking.
  • Prepare the sugar coating: In a small bowl, stir together the sugar and ground ginger. Line two sheet pans with parchment paper, arrange the racks in the upper and lower thirds of the oven, and heat oven to 375 degrees.
  • Using a #40 cookie scoop or two spoons, scoop the cookie dough into 2-tablespoon portions (30 grams). Roll the portioned cookie dough into balls and coat in the ginger sugar. Arrange on the sheet tray at least 1 inch apart and bake until set and lightly browned around the edges, about 10 minutes. Transfer to a wire rack to cool.

LIME & GINGER BARS



Lime & ginger bars image

This tangy teatime bake can be served as an alternative to cheesecake for dessert, served with a dollop of cream

Provided by Jane Hornby

Categories     Afternoon tea

Time 50m

Yield Makes 12-14 bars

Number Of Ingredients 6

85g unsalted butter , melted, plus a little extra for greasing
250g gingernut biscuit
25g plain flour
200g golden caster sugar
2 large eggs , plus 1 large egg yolk
zest of 2 limes , juice of 4 (you will need 100ml juice)

Steps:

  • Line a 18 x 23 cm roasting tin with foil, then lightly grease. Heat oven to 180C/160C fan/gas 4 and put a baking sheet in to heat up. Crush the biscuits until very fine.
  • Mix the crumbs and butter together well, then press into the bottom of the tin, squashing down firmly. Slide tin onto the baking sheet and bake for 20 mins until very dark golden all over.
  • Meanwhile, make the filling. Stir the flour and sugar together, make a well in the middle, then work in the eggs and yolk until smooth. Mix in the lime zest and juice. Pour the filling onto the hot base, return to the oven and turn the heat down to 160C/140C fan/gas 3. Bake for 20 mins or until set in the middle. Cool on a wire rack, then cut into bars.

Nutrition Facts : Calories 200 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium

KEY LIME COOKIES I



Key Lime Cookies I image

Lime flavored rolled cookies.

Provided by Pam

Categories     Desserts     Cookies

Time 50m

Yield 36

Number Of Ingredients 10

½ cup butter
1 cup white sugar
1 egg
1 egg yolk
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ cup fresh lime juice
1 ½ teaspoons grated lime zest
½ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.
  • Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.

Nutrition Facts : Calories 73.5 calories, Carbohydrate 11.4 g, Cholesterol 17.6 mg, Fat 2.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 66.3 mg, Sugar 7.2 g

GRANDMA'S® MOLASSES GINGER COOKIES



Grandma's® Molasses Ginger Cookies image

Soft and chewy ginger cookies that will have everyone asking for more. Recipe courtesy of Sue Hoagland.

Provided by Grandma's Molasses

Categories     Desserts     Cookies     Molasses Cookie Recipes

Time 8h30m

Yield 48

Number Of Ingredients 12

1 ½ cups sugar, plus more for sprinkling
2 sticks butter, softened
¾ cup Grandma's® Original Molasses
1 egg
1 teaspoon Spice Islands® Pure Vanilla Extract
3 cups flour, plus more for dusting
1 teaspoon Clabber Girl® Baking Soda
1 teaspoon Clabber Girl® Baking Powder
1 teaspoon Spice Islands® Ground Nutmeg
1 teaspoon Spice Islands® Ground Cloves
1 tablespoon Spice Islands® Ground Ginger
1 tablespoon Spice Islands ® Ground Saigon Cinnamon

Steps:

  • In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, and spices until dough comes together. Wrap well and refrigerate overnight.
  • Preheat the oven to 350 degrees F.
  • Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake for 15 minutes.

Nutrition Facts : Calories 109.6 calories, Carbohydrate 17.9 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 47.2 mg, Sugar 11.1 g

LIME MELTAWAYS FROM ''THE MARTHA STEWART SHOW''



Lime Meltaways from ''The Martha Stewart Show'' image

The recipe for these delicious lime meltaways made on "The Martha Stewart Show" is from "Martha Stewart's Cookies."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 8

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt

Steps:

  • Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
  • Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
  • Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
  • Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

GINGER-LIME CHICKEN



Ginger-Lime Chicken image

Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.

Provided by Ali Slagle

Categories     dinner, weekday, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
1/3 cup mayonnaise
1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Steps:

  • Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
  • To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
  • To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
  • Serve chicken with lime wedges, for squeezing on top.

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