Soft and Chewy Lemon Ginger Cookies

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If you love the bold combination of citrus and spice, these Lemon Ginger Cookies will steal your heart!

Lemon Ginger Cookies are a must-bake for any lemon dessert lover like me during the holiday season! Their tangy zest and warm ginger spice create a refreshingly delicious treat that’s perfect for impressing friends and family at special gatherings.

Each bite of these Lemon Ginger Cookies delivers the perfect contrast—crisp edges with a soft, tender center. A sweet lemon drizzle ties everything together, making it nearly impossible to stop at just one. The irresistible aroma fills the kitchen as they bake, bringing cozy, festive vibes. Their bright, tart flavor adds a unique twist to holiday baking and is sure to become a seasonal favorite!”

Lemon Ginger Cookie Ingredients

  • All-Purpose Flour: Serves as the base, providing structure and a neutral backdrop for the flavors.
  • Butter (Room Temperature) adds richness and a creamy texture, which is crucial for achieving that delightful cookie crumble.
  • Ginger: Introduces a warm, spicy kick that contrasts beautifully with the lemon’s zesty brightness.
  • Baking Soda: A leavening agent, it helps the cookies rise and become light and fluffy.
  • Cardamom: Infuses the cookies with a subtly sweet, aromatic flavor, enhancing the ginger’s warmth.
  • Sugar: Provides sweetness that balances the zesty and spicy flavors.
  • Lemon Zest: Brings a bright, citrusy tang that complements the ginger’s sharpness.
  • Egg: Acts as a binder, contributing to the cookies’ texture and richness.
  • Vanilla: Adds a sweet, floral note, rounding out the flavors.
  • Crystallized Ginger (Chopped Fine): Offers bursts of spicy-sweet ginger flavor, adding texture and an extra ginger kick.

Ginger Sugar (Rolling Sugar):

  • Sugar: The base of the rolling mixture, adding a sweet coating to the cookies.
  • Crystallized Ginger (Chopped Fine): When mixed with sugar, it coats the cookies with a sweet and spicy crust.

For the Glaze

  • Powdered Sugar: Creates a smooth, sweet base for the glaze.
  • Lemon Juice and Zest: Adds a fresh, tangy flavor to the glaze, perfectly complementing the ginger in the cookies.

What is Crystallized Ginger?

Crystallized ginger is cubed ginger that has been simmered in simple syrup until dried. It is perfect for desserts because of its soft inside texture and crackly, sugary outside. Ginger has a strong taste, so try it before putting it in the recipe, and be careful not to overdo it! This recipe pairs crystallized ginger with zesty lemon flavors to create a taste extravaganza. 

Crystallized ginger may sound obscure, but it is surprisingly common in most grocery stores! Crystallized ginger can be found in the dried fruit section, the baking aisle by the spices, or next to the produce.

Tips for Perfect Lemon Ginger Cookies

  • Working with Ginger: When preparing these Lemon Ginger Cookies, you’ll find a generous use of crystallized ginger. A handy tip for handling ginger is to rub your knife with sugar if it becomes too sticky from cutting. This method helps cut ginger more efficiently, but be cautious of the blade’s sharp edges.
  • Chilling the Dough: Due to its sticky nature, it’s crucial to chill the dough for at least 30 minutes. This step makes the dough easier to handle and enhances the cookies’ texture. These cookies are ideal for freezing, making them a convenient treat for unexpected guests or a quick snack for the kids.
  • Handling Sticky Dough: The dough for these cookies will be stickier than usual. To manage this, let it chill in the fridge, which makes shaping the cookies easier. If you’re rolling the cookies in the sugar and crystallized ginger mixture, coating your hands with sugar can prevent the dough from sticking to your fingers.
  • Leveraging Lemon Zest: These cookies boast a robust lemon flavor, thanks to the significant amount of lemon zest in the dough and the glaze. If you prefer a milder lemon taste, consider reducing the zest in the glaze. However, I recommend keeping the glaze as it beautifully complements the tangy flavor profile of these cookies.
How to Make Soft and Chewy Lemon Ginger Cookies

Preparation

1.

Spice & Flour Blend Preparation

In a medium bowl, sift the all-purpose flour. Add the ground ginger, baking soda, cardamom, and 2 tablespoons of finely chopped crystallized ginger. Whisk everything together until evenly combined, then set aside.
Mark as complete
2.

Cream Butter & Build the Base

In a large bowl, use a hand or stand mixer to beat the butter and sugar together until light and fluffy—about 1 minute. Scrape down the sides of the bowl, then add the egg and mix until fully incorporated. Add the vanilla extract and lemon zest, and beat for another minute until the mixture is smooth and well combined.

Mark as complete
3.

Combine Wet & Dry Ingredients

Gradually add the dry ingredient mixture to the bowl with the wet ingredients, mixing on low speed until fully incorporated. The dough will be soft and slightly sticky—this is exactly what you want!

Mark as complete
4.

Shape & Chill the Dough

Using an ice cream scoop or your hands, portion out 1 tablespoon of dough and gently roll it into a ball. Lightly dip the top of each ball into the ginger sugar mixture, being careful not to press too hard. Arrange the cookies on a parchment-lined baking sheet, then cover and chill in the refrigerator for 45 minutes to help them set.
Mark as complete
5.

Bake & Cool

Preheat the oven to 350°F (175°C). Arrange the chilled cookie dough balls 3 inches apart on a parchment-lined or silicone-lined baking sheet. Bake for 11–13 minutes, until the edges are lightly golden and the centers remain soft. Transfer the cookies to a wire rack and let them cool completely before serving.

Mark as complete
6.

Glaze & Enjoy

While the cookies cool, prepare the glaze by mixing fresh lemon or orange juice with powdered sugar and a bit of zest until smooth. Drizzle generously over the cooled cookies, then let them set for about an hour.

Once set, share with friends and family!

Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
1 2/3 cups all-purpose flour
½ cup unsalted butter at room temperature
½ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon cardamom
¾ cup sugar
1 large egg at room temperature
2 tablespoons lemon zest
1 teaspoon vanilla
2 tablespoons crystal ginger chopped fine
Ginger Sugar (Rolling sugar 2 tablespoon crystal ginger chopped fine mixed with 3 tablespoon sugar.)
Glaze:
¾ cup powdered sugar mix
2 tablespoons lemon juice (and a teaspoon of zest)

Preparation

1
Spice & Flour Blend Preparation
In a medium bowl, sift the all-purpose flour. Add the ground ginger, baking soda, cardamom, and 2 tablespoons of finely chopped crystallized ginger. Whisk everything together until evenly combined, then set aside.
2
Cream Butter & Build the Base
In a large bowl, use a hand or stand mixer to beat the butter and sugar together until light and fluffy—about 1 minute. Scrape down the sides of the bowl, then add the egg and mix until fully incorporated. Add the vanilla extract and lemon zest, and beat for another minute until the mixture is smooth and well combined.
3
Combine Wet & Dry Ingredients
Gradually add the dry ingredient mixture to the bowl with the wet ingredients, mixing on low speed until fully incorporated. The dough will be soft and slightly sticky—this is exactly what you want!
4
Shape & Chill the Dough
Using an ice cream scoop or your hands, portion out 1 tablespoon of dough and gently roll it into a ball. Lightly dip the top of each ball into the ginger sugar mixture, being careful not to press too hard. Arrange the cookies on a parchment-lined baking sheet, then cover and chill in the refrigerator for 45 minutes to help them set.
5
Bake & Cool
Preheat the oven to 350°F (175°C). Arrange the chilled cookie dough balls 3 inches apart on a parchment-lined or silicone-lined baking sheet. Bake for 11–13 minutes, until the edges are lightly golden and the centers remain soft. Transfer the cookies to a wire rack and let them cool completely before serving.
6
Glaze & Enjoy
While the cookies cool, prepare the glaze by mixing fresh lemon or orange juice with powdered sugar and a bit of zest until smooth. Drizzle generously over the cooled cookies, then let them set for about an hour. Once set, share with friends and family!

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

rana
By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

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    I would love to hear your experience!

    Have you tried baking these Lemon Ginger Cookies? Share your experiences, tips, or any twists you added to the recipe in the comments below! Your insights inspire us and help fellow bakers in our community.

    2 Comments
    • Deb Jackson

      Quick question – Ingredient list does not mention orange zest but instructions do. How much orange zest do we add?

      • Rana Madanat

        Hi Deb! Thank you so much for catching that—you’re absolutely right. There’s actually no orange zest in this recipe, just lemon zest. I’ve updated the instructions to reflect that. Really appreciate you bringing it to my attention!

        This is truly one of my favorite cookies—I’m so glad you’re trying it!

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