Candied Ginger Sugar Cookies With Lemon Glaze

I was perusing the spice stand at my local farmer’s market recently when my eye caught these:

candied ginger sugar cookies with lemon glaze

Although I had heard of candied ginger, I never actually used it in a recipe. But there was something about that little jar of sugary, jewel-like bits that whispered, “Buy me. Now.”

So I did.

When I got home I set about researching recipes. And my eye caught these:

candied ginger sugar cookies with lemon glaze

Now I’ll admit, these are possibly the most “meh” looking cookies I’ve ever seen. Yet the description – sugar cookies, studded with bits of crystallized ginger and finished with a lemony glaze – whispered, “Make me. Now.”

And oh, are they delicious. A truly sophisticated, grown-up cookie; not at all cloying and with a lovely sweet heat delivered from those bits of candied ginger. And the lemony glaze – made with juice and zest – is the perfect complement.

(Warning: I’m now officially obsessed and on the hunt for even more ways to use my new favorite ingredient – stay tuned!)

Candied Ginger Sugar Cookies With Lemon Glaze
adapted from Martha Stewart

3/4 c. unsalted butter, room temperature
1 c. packed light brown sugar
1/2 c. finely chopped candied ginger
1 large egg
2 T. vanilla
2 c. flour
1/2 t. baking powder
3/4 t. salt
4 c. confectioner’s sugar
2 T. grated lemon zest
2 t. fresh lemon juice
2 T. honey
1/3 c. water

For the cookies: Beat butter and brown sugar in your mixer till pale and fluffy (about 3 minutes). Add the ginger and beat for 2 minutes. Add the egg and vanilla and beat till well blended. Add the flour, baking powder and salt and beat till just combined.

Divide the dough into two equal pieces; roll each half between two pieces of parchment paper to 1/4”³ thick. Cut dough into 2”³ circles (dipping your cutter in flour between cuts). Freeze for at least 30 minutes.

Pre-heat oven to 350; line two baking sheets with parchment paper.

Place one sheet of dough onto a cutting board remove parchment paper. Using a thin spatula, carefully transfer cookies to your prepared baking sheets. Bake, rotating sheets halfway through,  for 10-12 minutes or till lightly browned around the edges. Transfer cookies to wire racks to cool completely.

Re-roll scraps and repeat until you’ve used up all of the dough.

For the glaze: Whisk confectioner’s sugar, lemon zest and juice, honey, water and a pinch of salt till smooth. Using a fork, drizzle the glaze over the cooled cookies. Let stand till glaze is set (about 30 minutes).

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