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Lemon Ginger Cookies
30 cookies / servings

[ INGREDIENTS ]

All-Purpose Flour
Baking Soda
Ground Ginger
Ground Allspice
Salt
Unsalted Butter
Granulated Sugar
Egg
Lemon Juice
Lemon Zest
Vanilla Extract
Crystallized Ginger

LEMON GLAZE

Confectioners’ Sugar
Lemon Juice

[ INSTRUCTIONS ]

1. Whisk :
   
   1 and 2/3 Cups All-Purpose Flour;
   1/2 Teaspoon Baking Soda;
   1/2 Teaspoon Ground Ginger;
   1/2 Teaspoon Ground Allspice;
   1/4 Teaspoon Salt;
   together in a medium bowl.
2. Set aside.
3. Finely chop or mince :
   
   1/4 Cup Crystallized Ginger;.
4. Set aside.
5. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the :
   
   1/2 Cup Unsalted Butter, softened to room temperature;
   3/4 Cup Granulated Sugar;
   together on medium-high speed until creamed, about 1 minute.
6. Add :
   
   1 Large Egg;
   1 Tablespoon Lemon Juice;
   1 Tablespoon Lemon Zest;
   1 Teaspoon Vanilla Extract;
   and beat on high speed until combined, about 1 minute.
7. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
8. Add the dry ingredients to the wet ingredients and mix on low until combined.
9. Add in :
   
   2 Tablespoons Crystallized Ginger;.
   Dough will be thick and sticky.
10. Scoop small sections of dough and roll into balls.
11. Very lightly dip the tops of each into remaining crystallized ginger.
12. Place dough balls onto a large plate or lined baking sheet.
13. Cover and chill the cookie dough balls in the refrigerator for at least 1 hour.
14. Preheat oven to 350 F or 180 C.
15. Line baking sheets with parchment paper or silicone baking mats.
16. Set aside.
17. Arrange chilled cookie dough balls 3 inches apart on the baking sheets.
18. Bake for 11 to 13 minutes or until lightly browned on the sides.
19. The centers will look very soft.
20. 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.

MAKE THE GLAZE

1. Whisk :
   
   3/4 Cup Confectioners’ Sugar;
   1 and 1/2 Tablespoons Lemon Juice;
   together. ¹
2. Drizzle on cooled cookies. Icing will set after about 1 hour. ²

[ NOTE ]

¹ 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

² 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.

³ (thirty three) note added

::: View the original recipe for Lemon Ginger Cookies at sallysbakingaddiction.com