These tender, shortbread cookies are flavored with lemon and ginger, and studded with candied ginger and orange peel, then baked to a golden brown, drizzled with a citrusy glaze, and sprinkled with golden sugar. They make an elegant addition to your Christmas Cookie platter.
December 22nd is National Cookie Exchange Day! Share your favorite cookie recipes or really anything you might add to a holiday cookie platter such as fudge or holiday puppy chow.
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Citrusy Ginger Shortbread Cookies
These tender, shortbread cookies are flavored with lemon and ginger, and studded with candied ginger and orange peel, then baked to a golden brown, drizzled with a citrusy glaze, and sprinkled with golden sugar. They make an elegant addition to your Christmas Cookie platter.
Ingredients
- 1/3 c. sugar
- 1/3 c. powdered sugar
- zest of 1/2 lemon
- pinch of salt
- 10 T. butter, room temperature
- 1 egg
- 1 t. vanilla
- 1/4 t. lemon extract
- 1 3/4 c. flour
- 1 1/2 T. diced candied ginger
- 1 1/2 T. diced candied orange peel
- 1/2 t. ground ginger
- 1 1/2 c. powdered sugar
- juice of 1/2 lemon
- 1/4 t. vanilla
- pinch of salt
- decorative sugar for sprinkling
Instructions
- In large bowl of a stand mixer, fitted with the paddle attachment, beat the sugars, zest, and salt until combined and fragrant.
- Add the butter and beat until smooth. Add the egg, vanilla, and lemon extract and beat on medium speed until combined, scraping the bowl as needed.
- Reduce the speed to low and add the flour, a little at a time until combined. Stir in the powdered ginger, candied ginger, and orange peel.
- Shape into a log, wrap in plastic and refrigerate for at least one hour.
- Cut the log into 1/4" slices and place onto baking sheets that have been covered with silicone mats or parchment paper. Bake in a preheated 400* oven for about 10 minute, until the bottoms and edges are light, golden brown.
- Let cool on the cookie sheets.
- While the cookies are cooling, Whisk together the powdered sugar, lemon juice, vanilla, and salt until smooth, adding a teaspoon of water, if needed to reach drizzling consistency.
- Drizzle the cookies, still on the lined baking sheets, with the glaze and sprinkle with sugar. Let rest until glaze hardens before moving your cookies to a platter for serving.
Notes
Adapted from a recipe from King Arthur Flour.
Nutrition Facts
Calories
87Fat (grams)
3 gSat. Fat (grams)
2 gCarbs (grams)
14 gFiber (grams)
0 gNet carbs
13 gSugar (grams)
9 gProtein (grams)
1 gSodium (milligrams)
30 mgCholesterol (grams)
13 mgNutritional information for entire amount of dip
That gold sugar! 😍 I'm going to bake a batch of these for my crystallized ginger loving mother-in-law. I know she'll love them!
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