Flavored with lemon zest, lemon juice, and crystallized ginger, these chewy, sugar-crusted, spice cookies have a unique flavor and bit of kick.

Spicy Sugar-Crusted Ginger Cookies

This chewy spice cookie is flavored with a healthy dose of ginger, both crystallized and ground, and tangy lemon. The crystallized ginger adds texture and a bit of a sweet-hot quality and cardamom in the sugar coating brings a subtle, peppery hint to the mix.

9 Tips for Making Perfect Cookies

  • Measure carefully and follow instructions: You should always measure carefully when baking anything and cookies are no exception. Follow the instructions too. If your recipe calls for creaming butter and sugar together separately from the dry ingredients, be sure you take that extra step.
  • Don’t overmix the dough: Mix your ingredients together thoroughly, but don’t go overboard as this can make the texture of your cookies hard or tough.
  • Don’t grease your cookie sheets: Greasing your cookie sheets can cause your cookies to spread too much, so don’t do it unless your recipe calls for it specifically. To keep cookies from sticking, consider lining your sheets with parchment paper.
  • Make your cookies the same size: Whether you’re making drop cookies or rolled, make the size and thickness of your cookies as uniform as possible. This will ensure even baking and overall better results.
  • Adjust your oven racks: If you are baking just one sheet of cookies at a time, position the rack in the center of the oven. If you are baking two sheets at a time, divide the oven into thirds with your racks and swap the sheets top to bottom about halfway through the baking time.
  • Let cookie sheets cool between batches: When baking multiple batches of cookies in succession, allow the cookie sheets to cool completely before dropping more dough on them. If you are using parchment paper you can prepare a fresh batch ahead of time and as soon as the sheet cools, simply slide the parchment onto it.
  • Don’t overbake: Most cookie recipes list baking time in a range. Cookies bake very quickly so you always want to check for doneness at the minimum time listed in the instructions. Touch the top. Cookies that are done will feel like they have set and be dry to the touch.
  • Transfer baked cookies to cooling racks immediately: Cookies on a hot baking sheet will continue to bake, so unless your recipe specifies not to, transfer finished cookies to cooling racks immediately. Always wait until cookies are completely cooled before storing.
  • Storing cookies: Store cookies in containers with tight-fitting lids. Soft cookies should always be stored separately from crisp cookies and placing wax or parchment paper between the layers is recommended to keep them from sticking. Cookies can also be stored in the freezer for up to three months.

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Spicy Sugar-Crusted Ginger Cookies

Sugar-Crusted Lemon Ginger Cookies

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Flavored with lemon zest, lemon juice, and crystallized ginger, these chewy, sugar-crusted, spice cookies have a unique flavor and bit of kick.


  • 1-1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup crystallized ginger, finely chopped
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 cup applesauce
  • 1 cup sugar
  • 1/4 cup vegetable oil
  • Zest of 1 lemon, finely grated
  • 1 tablespoon lemon juice
  • 1/4 teaspoon lemon extract

For the sugar coating:

  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger


  • Whisk together the two flours, crystallized ginger, baking powder, baking soda, salt and ground ginger.
  • In a separate bowl, combine the applesauce, 1 cup of the sugar, the vegetable oil, grated lemon zest, lemon juice and lemon extract.
  • Make a well in the center of the dry ingredients and pour the applesauce-oil mixture into it all at one time. Gently combine the wet and dry ingredients until just blended. Don’t over mix. Form the dough into a ball, wrap tightly with plastic wrap and refrigerate for a minimum of one hour.
  • Preheat the oven to 350°F.
  • Place the 1/4 cup sugar in a pie plate. Add the ground ginger, cardamom and cinnamon and combine.
  • Lightly coat your hands with flour and form the dough into approximately 36 round balls, 1-1/2 tablespoons each. Roll the balls in the spiced sugar mixture and place 2 inches apart on a parchment-lined baking sheet.
  • Bake for 15 minutes, or until set and very lightly browned. Cool for 1 minute on the baking sheet, then remove to a wire rack to cool completely.

Tips for Making This Recipe

Storing Cookies

Store cookies in containers with tight-fitting lids and place wax or parchment paper between the layers to keep them from sticking together. Store at room temperature for two days, in the refrigerator for a week, or in the freezer for up to three months.
Recipe adapted from Cooking Light Magazine
Calories: 66kcal, Carbohydrates: 13g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 60mg, Potassium: 18mg, Fiber: 1g, Sugar: 9g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 1mg
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