Lemon-Ginger Crinkle Cookies

Rain Over Lanai

 

Hello and Happy New Year!  It’s hard to believe that not only are the holidays behind us, nearly half of the first month is gone.  My Christmas tree, droopy and wilted now, is still up with few remaining presents yet to be delivered.  I am shamelessly using our recent vacation and an impromptu get-together with friends this weekend as an excuse for the delay in getting my home in new-year order.  The time spent away was worth it, though.

My husband and I spent our third Christmas and New Year in Maui.  It always takes me a few days to adjust to a tropical Christmas but inevitably the warm weather and clear water have me saying to myself, “I’m crazy to be missing my California Christmas!”  We settled into such a nice routine of swimming, walking, reading and watching the sunset each day that we were reluctant to leave after our two-week stay.  Over the last few days since we’ve been home, my husband and I have jokingly complained about the “cold” 50 degree mornings, neglecting to appreciate that we missed an actual cold wave here in the Bay Area.

 

Lemon-Ginger Crinkle Cookies

 

One thing I did miss quite a lot while I was gone was my kitchen.  While I had use of quite a nice one in Maui (hello ocean-view kitchen!), there’s nothing like using your own appliances and using ingredients from your own well-stocked pantry.  Putting together simple but tasty meals was easy but it didn’t make sense to bake sweets when I would have had to buy all the ingredients and use only a small portion of everything.  It’s a good thing I found a reason to bake the very next day following our return home.

This month’s Blogger C.L.U.E. Society theme (learn more about this fun group on last month’s post) was something sparkly.  I was paired with Christiane of The Mom Chef:  Taking on Magazines.   Christiane started her blog in 2009 with the intention of recreating recipes from magazines to see if the results would be as advertised when prepared in her kitchen (as opposed to a professional test kitchen).  Since then, she’s kept busy sharing countless beautiful dishes with her readers–what a treasure trove of recipes I found!  I’ve also spent years collecting food magazines but my stack of recipes-still-to-try is much, much taller than those I’ve actually tested in my kitchen.

 

Lemon-Ginger Crinkle Cookies

 

For this month’s something-that-sparkles theme I initially considered this Cranberry-Lime Shrub from Christiane’s archives.  Cranberries with champagne seemed so perfect for this month but with the strong desire to bake I couldn’t resist these Ginger Crinkles.  These cookies had several things going for them:  1.  they’re cookies 2.  they’re loaded with ginger and spices 3.  this is a one-bowl recipe and 4.  the turbinado sugar coating meets the sparkly requirement.

I stuck with the recipe with just two minor tweaks.  I added a lemon component as a nod to citrus season and I reduced the turbinado sugar by 1/4 cup to account for the candied ginger pieces I added, upping the sparkly factor in the cookies.  Lastly, I followed Christiane’s recommendation to use half all-purpose and half whole wheat flour in place of the original recipe’s use of 100% whole wheat pastry flour.   This worked out well; the cookies had great texture without being dense.  The lemon component here yielded very subtle results.  More than adding lemony flavor, the addition of citrus just softened the peppery kick of the double dose of ginger.  I’ve also never used turbinado sugar as the main sweetener in a cookie and here, I found that it added a pleasant crunch throughout.  Afternoon tea with our friends was much more enjoyable the next day with these delightful little treats.  Thanks, Christiane, for this wonderful recipe!

Check out all the other “sparkly” recipes my fellow C.L.U.E. bloggers have cooked up for you below.

 

Lemon-Ginger Crinkle Cookies

Lemon-Ginger Crinkle Cookies

 

5.0 from 2 reviews
Lemon-Ginger Crinkle Cookies
 
Prep time
Cook time
Total time
 
The lemon flavor is subtle here but the double dose of ginger is a definite winner.
Author:
Recipe type: Cookies
Cuisine: American
Serves: 42
Ingredients
  • ⅔ cup vegetable oil
  • 1¼ cups turbinado sugar, divided
  • 1 large egg
  • 4 tablespoons molasses
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1¼ teaspoons ground cinnamon
  • 1¼ teaspoons ground ginger
  • ¼ cup candied ginger pieces
  • Zest of 2 lemons
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt
Instructions
  1. Preheat your oven to 350F.
  2. Mix the vegetable oil and ¾ cup of the turbinado sugar in a large bowl. Beat in the egg until well-combined. Stir in the molasses and lemon juice, again, until well-combined. Sift the flours, baking soda, ground cinnamon, ground ginger and salt over the wet ingredients and add the ginger pieces and lemon zest. Stir until just combined.
  3. Put the remaining ½ cup turbinado sugar in a small bowl. Roll the dough into roughly 1 to 1½ inch balls and roll in the sugar before placing on an ungreased baking sheet. Don't flatten the balls and set them two inches apart on the baking sheet.
  4. Bake the cookies until just set and still soft inside, about 10-12 minutes. Cool on a wire rack before enjoying.

 

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Comments

  1. Oh, boy. I adore ginger cookies and your version of Christiane’s looks incredible! I love that you added a bit of lemon—so yummy!

  2. Lemon and ginger and wonderful flavors together. These cookies look great. 🙂

  3. Happy New Year!

    I always miss my kitchen when I’m away from home…

    Lovely and delicious cookies.

    Cheers,

    Rosa

  4. These cookies look wonderful. I love the zesty bite of ginger. Pinned.

  5. It sounds like you had a wonderful holiday break! I’m sure it was much needed. These cookies are a great choice for the something that sparkles theme. The candied ginger ties it in well. I absolutely adore lemon and ginger together. Well done!

  6. I am always anxious to go on vacation and I am always happy to be back home. The turbinado sugar is a great sparkly addition to these delicious looking cookies.

  7. Wow … just wow. You definitely trumped my version with that citrus kiss you gave the cookies. Bravo to you!

    • Christiane, so glad you approve of the lemon addition! It was such fun looking through your blog for inspiration!

  8. These look delicious, Jean! Hope you are planning on bringing some to share to the cookie swap 🙂

  9. Oh I’m so glad you were paired with Christiane’s blog this month and I love the lemon addition to her ginger cookies! Looking forward to seeing you this weekend, it’s been far too long! 🙂

  10. Jean – I was seeing all of your stunning photos from your holiday and made me want to be there with you. I am sure you had an amazing time. Speaking of amazing – these cookies look and sound divine. I am a sucker for ginger cookies of any kind. Look forward to seeing you on Saturday!!!!

  11. There was a time when I couldn’t have imagined not having a white Christmas. Those days are long gone – give me Maui anyday! And I can’t blame you for choosing these; that shrub sounds amazing, but I love cookies like this, and they look no less than perfect.

  12. kateiscooking says:

    This is the second Blogger CLUE post this month that’s given me one of those ah-ha moments. Crystallized ginger in ginger cookies? Perfect! Next time I make Aunt Alice’s gingerbread I think I’m going to try the same thing…

  13. wow, these look fantastic and I love the addition of the chopped ginger! 🙂 oh and your photography is Amazing!!!

  14. First, I am envious you went to Hawaii for the holidays! Second, I am envious you got Christiane’s blog. She rocks big time! Great choice and a love a good ginger cookie so why not add the lemon, right?

  15. These cookies look so warm and comforting! I can’t believe I have a giant box of cookies downstairs and I’m still drooling over cookie pictures online 🙂 So great to see you yesterday, hope we hang out again soon!

  16. I am crazy for anything lemon ginger! It’s truly one of my favorite flavor combos. These cookies look delicious, especially with that sparkling sugar!

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