Guest baker: Candied ginger cookies with lemon glaze

January 9, 2011 § 2 Comments

As promised, I wanted to share the other cookies we enjoyed this holiday season, courtesy of my baking-apprentice-turned-expert sister.  She selected these cookies and baked them pretty much entirely herself; my supervisory role was limited to reading the ingredients, which I couldn’t even manage to do properly.  So, I can’t claim any credit for the success of these cookies, but I will say that they disappeared the fastest at our holiday gatherings.  They offer a great balance to rich meals– a little spark of ginger and lemon with every bite.  I will most definitely be keeping these in my cookie repertoire.  The recipe is adapted from Martha Stewart, again.

Candied ginger cookies with lemon glaze

Yield: about 4 dozen (depending on cookie cutter size)

  • 2 cups all-purpose flour (and some for dusting)
  • 1/2 tsp baking powder
  • 3/4 tsp plus a pinch salt
  • 3/4 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup finely chopped candied ginger
  • 1 large egg
  • 1 tblsp vanilla extract
  • 2 cups confectioner’s sugar
  • 1 tblsp lemon zest
  • 1 tsp fresh lemon juice
  • 1 tblsp honey
  • 5 tblsp plus 1 tsp water

1. In a medium bowl, whisk to combine flour, baking powder and 3/4 tsp salt.

2. In the bowl of a standing mixer or using a hand mixer, beat the butter and brown sugar until fluffy, approximately 3-4 minutes at a medium-high speed.

3. Add the chopped ginger and beat an additional 2 minutes.

4. Beat in the egg and vanilla until well-combined.

5. Reduce speed to low and slowly add the flour mixture.  Mix until a dough just comes together.

6. Divide dough in half and place on a piece of plastic wrap.  Shape the dough into a disc, wrap in plastic and chill for at least one hour (up to 3 days).

7. When the dough is chilled, preheat oven to 350 degrees F and line baking sheets with parchment paper or a silpat.

8. Place half the dough on a lightly floured surface and roll it to 1/4 inch thickness.

9.  Cut out cookies with a cookie cutter (here we used a 2-inch round cutter) and place about 1 inch apart on a cookie sheet. Reroll scraps one time and cut additional cookies.  Chill cookies on the cookie sheet for 10 minutes before baking.

10. Bake 12-14 minutes at 350 degrees F, rotating sheets halfway through the baking time.  The edges should become light golden brown.

11. Transfer the cookies on the parchment paper to racks to cool completely.

12.  While the first batch is cooling, repeat baking with the other half of the dough.

13.  To prepare the glaze, combine confectioner’s sugar, lemon zest and juice, honey, water and a pinch of salt in a medium bowl.  Whisk until smooth.

14.  When the cookies are completely cool, place a baking sheet under the cooling racks and drizzle the cookies with glaze using a fork.  Let the cookies stand until the glaze has set, about 20-30 minutes.  The cookies can be stored in an airtight container, with parchment or wax paper between layers, for 3-5 days at room temperature.


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