So, y'all remember the Christmas Gingerbread we made over the holidays, right? And that we had made the gingerbread after our Aunt M had sent us some crystallized ginger?
Well, even with all the Christmas Gingerbread we made (and it was quite a bit), there was still some crystallized ginger staring at me from the corner of the counter earlier this week.
"It's time to use up this ginger," I announced.
And whadda you know...As if she had heard me from whatever crazy crafting-cooking cave she was hiding in that day, Martha Stewart answered my SOS with a Cookie of the Day that included crystallized ginger.
I couldn't ignore a sign like that. It was destiny.
At this point in our slightly melodramatic story, Becky chimes in.
"Wait - we made those cookies because we wanted to use up the ginger? I thought we made them because they're pretty."
Yes, Beck. Good point. They are quite pretty. They'd be perfect for a baby shower, wedding shower, or with your afternoon tea, if you're British-y like that.
They're basically sugar cookies with a load of ginger stirred in, which gives them a hot little kick. Then you ice them with a lemon-honey glaze, adding zing and the pretty factor.
Hmmmm...to be pretty and have zing - is it odd that I envy these cookies? Maybe if I eat one a day, their qualities will start to wear off on me...
Lemon Glazed Ginger Sugar Cookies
Adapted from Martha Stewart
Makes 3 dozen
- 2 1/2 cups all-purpose flour, plus more for surface
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 tablespoon ground ginger
- 3/4 cup unsalted butter, softened (1.5 sticks)
- 1 cup packed light-brown sugar
- Heaping 1/2 cup finely chopped candied ginger
- 1 large egg
- 1 tablespoon pure vanilla extract
- 2 cups confectioners' sugar (or a bit less)
- 1 tablespoon finely grated lemon zest (zest from one medium lemon)
- 2 teaspoons fresh lemon juice
- 1 tablespoon honey
- 2 tablespoons water
- Sift flour, baking powder, salt, and ground ginger into a bowl and set aside. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add crystallized ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.
- Divide dough into two portions. Roll each portion to 1/4 inch thickness between two sheets of parchment paper. Place rolled out dough on a cookie sheet in the freezer for at least 15 minutes.
- Preheat oven to 350 degrees. Remove one portion of dough from freezer, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Re-roll scraps between parchment and place back in freezer.
- Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough, keeping dough in freezer between batches. (Cookies can be stored at this stage for up to 3 days.)
- Whisk lemon zest, lemon juice, honey, water, and a pinch of salt together in a bowl. Whisk in confectioners' sugar, a little at a time until desired consistency is reached. You want the icing to be thin enough to drizzle, but thick enough that it's opaque white. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes. (Glazed cookies can be stored overnight.)