Ginger Lemon Delights are soft gingerbread-like cookies with a lemon glaze and crystallized ginger pieces that are delicious and perfect for the holidays!
These cookies really have the sweet and spicy (ginger) combo going for them. Perfect for those who aren’t into really sweet, sweets, but still sweet enough to count as dessert. The cookie is full of seasonal spices that scream Christmas!!, but then you get that sweet, tangy lemon glaze flavor that sets them off so perfectly.
Cookie exchanges, classroom holiday parties, work parties, white elephant friend parties…whatever the occassion you have coming up, you need these cookies in the mix!
What you need to make Ginger Lemon Delights
This is an overview. A full list with measurements can be found below in the printable recipe card!
For the Cookies
- Granulated sugar
- Shortening
- Molasses
- Eggs
- Ground ginger
- Ground cinnamon
- All-purpose flour
- Baking soda
For the Glaze and Topping
- Powdered sugar
- Lemon zest
- Lemon juice
- Crystallized ginger
How to make Ginger Lemon Delights
Full printable recipe card below!
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or foil, or spray with cooking spray, and set aside.
- In the bowl of a stand mixer (or a large bowl), combine the sugar, shortening and molasses and mix until well-combined. Then mix in the eggs.
- Add the ginger, cinnamon, flour and baking soda and mix on low speed, scraping down the sides as needed, until a sticky dough is formed. It supposed to be that way, so don’t worry!
- Use a medium cookie scoop or tablespoon to scoop the dough onto the prepared baking sheet, 2-inches apart.
- Bake for 8 to 10 minutes or until edges are light golden brown and the cookies are just set. Cool for 2 minutes on the baking sheet, then remove to cooling racks to cool completely, about 30 minutes.
- Meanwhile, stir together the powdered sugar, lemon zest, and lemon juice until smooth. When the cookies have cooled, spoon a small amount of glaze on each cookie and top with a few pieces of the crystallized ginger.
- Allow the glaze to firm up, then store in an airtight container for up to a week.
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Ginger Lemon Delights
Ingredients
For the Cookies
- 1 cup granulated sugar
- 1/2 cup + 2 Tbsp shortening
- 1/3 cup molasses
- 2 eggs
- 1 Tbsp ground ginger
- 1 1/4 tsp ground cinnamon
- 2 1/3 cups all-purpose flour
- ½ tsp baking soda
For the Glaze and Topping
- 1 cup powdered sugar
- 1 tsp lemon zest
- 4 tsp lemon juice
- 1/4 cup finely chopped crystallized ginger
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or foil, or spray with cooking spray, and set aside.
- In the bowl of a stand mixer (or a large bowl), combine the sugar, shortening and molasses and mix until well-combined. Then mix in the eggs.
- Add the ginger, cinnamon, flour and baking soda and mix on low speed, scraping down the sides as needed, until a sticky dough is formed. It supposed to be that way, so don’t worry!
- Use a medium cookie scoop or tablespoon to scoop the dough onto the prepared baking sheet, 2-inches apart.
- Bake for 8 to 10 minutes or until edges are light golden brown and the cookies are just set. Cool for 2 minutes on the baking sheet, then remove to cooling racks to cool completely, about 30 minutes.
- Meanwhile, stir together the powdered sugar, lemon zest, and lemon juice until smooth. When the cookies have cooled, spoon a small amount of glaze on each cookie and top with a few pieces of the crystallized ginger.
- Allow the glaze to firm up, then store in an airtight container for up to a week.
Ginger and lemon are a great combo…one that makes me totally want to bake a whole batch of these cookies…or maybe even two batches!!!