- 72
Ingredients
- 2 cups all-purpose flour, plus more for surface
- 1/2 teaspoon baking powder
- Salt
- 6 ounces (3/4 cup) unsalted butter, softened
- 1 cup packed light-brown sugar
- 1/2 cup finely chopped candied ginger
- 1 large egg
- 2 tablespoons pure vanilla extract
- 4 cups confectioners' sugar
- 2 tablespoons finely grated lemon zest
- 2 teaspoons fresh lemon juice
- 2 tablespoons honey
- 1/3 cup water
Preparation
Step 1
Make It Now
Candied ginger brings a sweet heat to these crisp, golden cookies, while lemon gives the glaze a distinct zing.
Makes 6 dozen
Directions
Sift flour, baking powder, and 3/4 teaspoon salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add 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.
Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.
Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes. (Glazed cookies can be stored overnight.)
directions