Saturday, November 16, 2013

Ginger Lemon Snaps with Ginger Glaze for #CookieWeek #Giveaway

Ginger and lemon are best mates, as the lovely Jamie Oliver would say. The warmth of the fresh ginger is enhanced in this pretty cookie by the addition of bits of crystallized ginger and a bitey ginger glaze on top and brightened beautifully by the sharp fresh lemon juice and zest.

Today is the sixth and final day of #CookieWeek and I have yet another group of beautiful cookies for you. If I have counted correctly, the number of our total cookie recipes this week = 78! And that’s A LOT of cookies, lovely people! There’s been something for everyone, even our furry friends.

I would like to thank Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic who created #CookieWeek and are also responsible for organizing the great giveaways from our sponsors!  I’ve had the best time participating as a baker and visiting all my fellow bloggers posts and checking out their cookies.  So much deliciousness in one week!  If only every week could be Cookie Week!  Be sure to bookmark these recipes for the upcoming holidays and cookie swaps or simply follow our Pinterest board!  And make sure you enter the giveaway TODAY – LAST CHANCE - for some fabulous prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!

For two and a half dozen cookies:
3 1/2 cups or 440g flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Zest of one medium lemon
4 tablespoons fresh lemon juice
1 small knob fresh ginger (about 1 oz or 15g after peeling)
1/3 cup or 75g unsalted butter, at room temperature
1 cup or 200g light brown sugar
2 eggs

For decorating: About 2 oz or 60g crystallized ginger plus 1 1/2 tablespoons sugar to separate the sticky bits when chopped

For the ginger glaze:
2/3 cup or about 85g powdered sugar
1 teaspoon ground ginger
Pinch salt
1 1/2 - 3 teaspoons milk

Preheat oven to 375°F or 190°C and prepare your baking pan by greasing lightly or lining with parchment paper. A dab of butter or a quick shot of non-stick spray under the paper will keep it from sliding around on the pan.

In a medium-sized bowl, combine your flour, baking powder, soda, salt and lemon zest.  Set aside.

Chop your crystallized ginger into little bits and put them in a small bowl with the 1 1/2 tablespoons sugar. Rub the ginger and sugar between your fingers until all the bits are coated with the sugar and no longer stick together. Set aside.

Peel and grate your fresh ginger.

With electric beaters or in your stand mixer, beat the sugar and brown sugar until light and fluffy. This takes just a couple of minutes.

Add in the eggs and beat again. 

Your grated ginger and lemon juice should go in now. Beat again for just a few seconds. 

Add the flour mixture in TWO lots, mixing well in between.

Scoop one tablespoon of dough out onto your prepared cookie sheet for each cookie. If you are using an actual tablespoon, you can roll them into balls and then flatten them for a more uniform appearance.

Sprinkle the top of each dough disk with crystallized ginger bits and sugar.  Press them down a little bit into the dough to stop them falling off after baking. 

Bake for 10-12 minutes or until the cookies are golden on the bottom and set on top. 

Remove from the oven and allow to cool for a few minutes in the pan and them put them on a wire rack to cool completely.  

Meanwhile, make your glaze by combining the powdered sugar, ground ginger and the pinch of salt.  Add milk a tiny bit at a time, stirring very well in between, until you reach drizzling consistency.  You may not use all the milk. 

I like to use a piping bag for more uniform drizzling of glaze but you can also put your glaze in a plastic bag and cut off one tiny corner for the same effect.  When the cookies are completely cool, drizzle on the glaze.


Check out all the beautiful recipes my fellow bakers have for you today:

Cinnamon-Sugar Crinkle Cookies by i heart eating
Ginger Lemon Snaps by Food Lust People Love
Melt-In-Your-Mouth Pumpkin Cookies by Love and Confections
Peanut Butter Filled Chocolate Cookies by That Skinny Chick Can Bake
Pumpkin Macarons by The Girl In The Little Red Kitchen
Pumpkin Snickerdoodles by 52 Kitchen Adventures

Our amazing giveaway ends tonight, Saturday, 16 November at 11:59 p.m. EST so make sure to enter TODAY if you haven’t already, with great thanks to our fabulous sponsors, KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane Sugar.

Four lucky winners will win one of the following:
Prize #1: 1 (one) KitchenAid 9-Speed Hand Mixer plus 1 (one) 4lb bag of Zulka Pure Cane Sugar
Prize #2: 1 (one) OXO gift set including the following: 1 (one) 3-in-1 Egg Separator, 1(one) Cookie Press, 1(one) Autumn Cookie Disk Set, 1(one) 3 piece Cookie Cutter Set, 1(one) Bowl Scraper, 1(one) 2 Cup Adjustable Measuring Cups
Prize #3: 1 (one) King Arthur Flour gift set including the following: 1(one) King Arthur Unbleached All Purpose Flour -5lb bag, 1(one) Snowflake Cookie Cutter Set, 1(one) King Arthur Flour Pure Vanilla Extract, 1(one) Sparkling Sugar Collection, 1(one) Semi-Sweet Chocolate Wafers - 16oz and 1(one) 4lb bag of Zulka Pure Cane Sugar
Prize #4: 1 (one) Silpat Halfsize Mat and 1(one) 4lb bag Zulka Pure Cane Sugar

This giveaway is open to US residents from November 11, 2013 through November 16, 2013 11:59pm EST and will be picked from random draw.  The winners will be notified via email and have 72 hours to respond, if not their prize is forfeited and another winner will be chosen.

How to Enter:
Mandatory Entry: Leave a comment with your favorite cookie to bake during the holidays or for cookie swaps. Many more ways to enter in the rafflecopter widget!

a Rafflecopter giveaway

A little about our sponsors:
The iconic Kitchenaid stand mixer was born in 1919, from there stemmed an entire kitchen of high-performance appliances -all created with the same attention to detail and quality. OXO’s mission is dedicated to providing innovative consumer products that make everyday living easier. King Arthur Flour was founded in 1790, as America’s oldest flour company they provided pure, high-quality flour to residents of the newly formed U.S., still going strong, they are the nation’s premier baking resource. Silpat was founded in 1965 by M Guy Demarle in Northern France. He was an experience baker seeing a better way to bake bread with forms using non-stick silicone coatings. He invented the first non-stick baguette baking trays and a few years later invented and created the original Silpat.  Zulka Pure Cane Sugar is a Non GMO Project Verified “Morena” sugar - a term used to described granulated sugars that do not undergo conventional refining processes. Zulka is perfect for baking, it tastes better, is less processed and is a cup for cup replacement for processed sugar.

Disclaimer: KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane are providing the prizes free of charge.  All opinions stated are my own.


  1. The drizzle and crystallized ginger won me over, Stacy! Your cookies look fantastic!

  2. They really upped the ginger factor, Liz. Thank you!

  3. The lemon glaze on these cookies is brilliant! What a way to highlight the flavor of ginger. So much better than plain gingersnaps.

  4. G'day Stacey! These look and sound delish, true!
    These are now on my list to do! Thank you!
    Cheers! Joanne

  5. Your cookies are all around treats for all the senses, Stacy. Fresh ginger in the cookie is inspired. The combo of ginger and lemon is pretty great, too!

  6. Cookies full of fresh flavor and oomph factors :) How I crave to take a bite right now!

    Thanks Stacy for that awesome recipe and welcoming cookie clicks :)

  7. Thanks, Renee. They weren't very snappy but were really were quite gingery. Just what I was hoping for.

  8. That's one of our favorite things to do too, Lindsay!

  9. Yes, Ashley! Another family favorite.

  10. I was very pleased with them, Kim. Thank you for your kind words!

  11. You have hit the nail right on the head. Fresh for the lemon and oomph from the ginger!

  12. These cookies look wonderful and lemon is one of my favorite flavors........Maybe the lemon keeps the ginger from being too ....biting.


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