Crystallized Ginger

Lemon and ginger add a unique twist to these traditional crinkle cookies, making each bite sweet, tart, and just a little bit spicy.

Well hello there. I see you’ve survived #ChristmasCookiesWeek so far, without too much damage. Hopefully, you’ve picked up a few good tips along the way, as well as a few new recipes to up your holiday cookie swap, cookie exchange, or cookie platter game this season. What has been your favorite recipe so far? Was it the Crystallized Ginger Chocolate Chip Cookies I shared for my annual food blogger cookie exchange, the Cranberry Orange Cookies overloaded with white chocolate chips, the Heavenly Almond Cookies using an eggnog glaze, or perhaps the Mexican Chocolate Chip Crinkle Cookies I shared with y’all yesterday? I really am curious which cookie each of you liked the best and am truly proud of how wonderful this year’s recipes turned out. I also have absolutely no problem admitting that this Lemon Ginger Crinkle Cookies recipe is one of my faves.

So y’all, I don’t know how many times I’ve heard people say that they hate baking because it’s so precise, that it’s a science, and that they are afraid to mess things up. Not the case. Sure, there are some things in a recipe you don’t want to mess around with, but there are certainly others that really don’t amount to a hill of beans. Pretty much, when it comes to cookie add-ins, you can go hog wild. What do I mean by add-ins? Well, how about chocolate chips, dried fruit, chopped nuts, fresh fruit zest, spices, candy bits, or in this case, crystallized ginger? Now, I’m not saying go ahead and add three bags of chocolate chips to a recipe and it won’t make a difference, or to use three cups of crystallized ginger, sometimes there is such a thing as too much of a good thing. A good dough to add-ins ration is important, however, when it comes to throwing goodies into your cookie recipe, feel free to experiment. In most cases, common sense will tell you if you’ve gone too far.

Are there some add-ins that just don’t work? Well, yeah, of course there are. You can still use certain items, but you may want to be cautious with the amount you use and the effect they will have on the end result. Marshmallows are a great example of this. A few marshmallows thrown into a cookie will work out for y’all, but if you add too many, watch out, things could get messy, not to mention runny and spread out all over your cookie tray. Dehydrated fruit can also be a problem, due to the fact that it can absorb too much liquid, leaving you with a very dry cookie. So, as you can see, you may need to use a little bit of caution when adding ingredients to a recipe, but in most cases, I think things will work out well for y’all in the end. So, don’t be afraid to throw in a few extras. Go crazy. What’s the worst that could happen? I think we’ll all survive a few too many chopped nuts combined with way too many chocolate chips.

Ingredients:

1/2 Cup Unsalted Butter, Room Temperature
1 Cup Granulated Sugar
1 Egg
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Lemon Extract
Zest of 1 Lemon
1 Tablespoon Lemon Juice
1 1/2 Cups All-Purpose Flour
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
1/3 Cup Crystallized Ginger, Finely Chopped
Powdered Sugar

Directions:

Preheat oven to 350 degrees.
Cream the butter and granulated sugar together for 3 minutes on medium speed.
Add the egg, extracts, zest, and juice; mix for 1 minute.
In a medium bowl, whisk together the flour, salt, ground ginger, baking powder, and baking soda.
Add the dry ingredients to the wet ingredients and stir with a silicone spatula until just combined.
Fold the chopped ginger into the cookie dough.
Use a cookie scoop to measure out even amounts of dough, roll them into a ball with the palms of your hands, and then roll them in a small bowl of powdered sugar.
Place each sugar-coated cookie onto a Silpat or parchment paper-lined baking sheet and then bake the cookies for 10 minutes.
Allow the cookies to cool for 5 minutes before transferring them to a baking rack to finish cooling completely.

Suggestions:

These cookies will not spread a lot, so you can easily fit at least 12 on a baking sheet.
While the cookies are cooling, dust them with a little bit of extra powdered sugar to create a snow effect.
This recipe will yield approximately 2 1/2 dozen cookies.

Improvements:

Roll the cookies in granulated sugar instead of powdered sugar.
I suggest using a silicone baking mat when baking these cookies, to help prevent them from over-browning.
Drizzle the cooled cookies with a little bit of white, milk, or dark chocolate.
CLICK HERE to check out all of our past cookie recipes. Don’t forget to check out our Christmas cookies section.

Yum

Lemon Ginger Crinkle Cookies #ChristmasCookies

Ingredients:

1/2 Cup Unsalted Butter, Room Temperature
1 Cup Granulated Sugar
1 Egg
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Lemon Extract
Zest of 1 Lemon
1 Tablespoon Lemon Juice
1 1/2 Cups All-Purpose Flour
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
1/3 Cup Crystallized Ginger, Finely Chopped
Powdered Sugar

Directions:

Preheat oven to 350 degrees.
Cream the butter and granulated sugar together for 3 minutes on medium speed.
Add the egg, extracts, zest, and juice; mix for 1 minute.
In a medium bowl, whisk together the flour, salt, ground ginger, baking powder, and baking soda.
Add the dry ingredients to the wet ingredients and stir with a silicone spatula until just combined.
Fold the chopped ginger into the cookie dough.
Use a cookie scoop to measure out even amounts of dough, roll them into a ball with the palms of your hands, and then roll them in a small bowl of powdered sugar.
Place each sugar-coated cookie onto a Silpat or parchment paper-lined baking sheet and then bake the cookies for 10 minutes.
Allow the cookies to cool for 5 minutes before transferring them to a baking rack to finish cooling completely.

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Christmas is a time for family, friends, and delicious holiday cookies. From classic butter cookies to iced gingerbread cookies, this list of ultimate Christmas cookie recipes has something for everyone. Whether you’re looking for festive colors, unique seasonal ingredients, or just a cookie that’s super easy to make, these Christmas cookie recipes will help you find the perfect cookie for the season. CLICK HERE for the recipes.

Click on the links below to check out other festive Christmas Cookies Week recipes.

Almond Spice Christmas Wreath Cookies by Karen’s Kitchen Stories
Black Forest Brownies by Palatable Pastime
Chewy M&M Cookies by Kate’s Recipe Box
Chocolate Orange Blossoms by Family Around the Table
Chocolate Marshmallow Meltaways by Jolene’s Recipe Journal
Gingerbread Madeleines by Strawberry Blondie Kitchen
Greek Baklava by House of Nash Eats
Honningkagehjerter by Culinary Adventures with Camilla
Lemon Ginger Crinkle Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Lemon Pizzelle Della Sondra by Girl Abroad
Grandmas Lily’s Thumbprints by A Day in the Life on the Farm
Mocha Biscotti by Books n’ Cooks
No Bake Christmas Tree Cookies by Cooking with Carlee
No-Bake Eggless Chocolate Salami by All That’s Jas
Oatmeal Chocolate Chip Cookies by Simple and Savory
Peppermint Meltaway Cookies by Making Miracles
Peppermint Sandies by Corn, Beans, Pigs and Kids
Strawberry Cake Mix Cookies by Soulfully Made
The Old Fashioned Cookie by Making the Most of Naptime
White Chocolate Oatmeal Raisin Cookies by The Bitter Side of Sweet