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Ginger and Lemon Christmas cookies

Ginger and Lemon Christmas cookies

Yes, my friends, you heard well! Ginger and lemon cookies for this upcoming Christmas : check! I really wanted to make some to bring at work before leaving for Italy πŸ™‚

I am finally packing my stuff and get ready for a week of holidays at my parents’ house! It’s been a lifetime – since August – and as it is a very tough period at work, end of the year wrapping-up, meetings and so on, I am really looking forward. Some Italian atmosphere, family gatherings, and all my old friends.

Ginger and lemon cookies

Being so busy I haven’ t had the time to cook some impressive Christmas recipe, but no worries, because this year I’ll leave everything into my mother’s skilled hands! She already made me a list of all the choices that I have and I must say, it’s confusing when you can practically have what you want!
Coming back to our biscuits…how cute are they, to start with?
They will be perfect to make during Christmas holidays, above all with those lovely cookie cutters!
What I like about these cookies is that, despite the fair amount of butter implied, they are not difficult to digest or too fat, because counterbalanced by the lemon acidity. This characteristic makes these cookies perfect for breakfast, a snack, a merenda. If you have kids at home, preparing them together will be certainly a nice activity!

Ginger and lemon cookies

Note: I made this task easy by using a food processor. When technology helps us, why saying no? πŸ™‚ No worries in any case, if you don’t have one or don’t like to use it. You can always beat the butter first with a wooden spoon, then you add the sugar and beat all using a hand mixer. Keep on using the hand mixer when incorporating the other ingredients – one by one, as explained in the method – and in the end work the dough a little bit with your hands to form the shape of a ball.

Ginger and lemon cookies

Ginger and lemon Christmas cookies

Ingredients:

12 oz (350 gr.) all purpose flour
2 oz (50 gr.) ginger powder
3,5 oz (100 gr.) white sugar
4 oz (110 gr.) butter
1 lemon (zest and juice)
1 egg
1 sachet baking powder
icing sugar, to decorate

Method

To start with, zest the lemon using a cheese grater and then squeeze out the juice. Filter it and put aside.
Work the butter with your hands or a wooden spoon for a couple of minutes, then add it in the food processor and activate at medium speed for two minutes. Add sugar as well and process until foamy. At this point add the egg and process until well incorporated.

Ginger and lemon cookies
Transfer the zest and the juice of the lemon together into the processor and activate it at high speed for around three minutes.When it looks well incorporated add the ginger powder as well. At this stage – if you like – you can also use some cinnamon or nutmeg.

Ginger and lemon cookies
Process for a minute and then stir in the baking powder and the flour, one tablespoon at a time.
The batter will at this point change texture, it won’t be easier anymore to process it because it will get more solid and a little chewy. At that moment you can remove it from the processor and knead it with your hands for a couple of minutes, trying to give it a ball shape. Wrap it in cling film and let rest in the fridge for around an hour.

Ginger and lemon cookies
After an hour, preheat your oven at 356 F/ 180 C.
Roll out the dough onto a working surface slightly covered with flour. Cut the dough in two parts and roll it using a pin, in a layer of 2 or 3 cm thick. Cut the dough into shapes using your Christmas cookie cutters!
Move the biscuits on the cookie sheets being careful to put them 1 inch distant.

Bake for around 12 minutes.

Decorate with icing sugar and enjoy!

Ginger and lemon cookies

If you have a sweet tooth, don’t forget to check my Classic Tiramisu recipe or my Hazelnut cake!

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Ginger and Lemon Christmas Cookies

2017-12-21
: 15 min
: 25 min
: easy

By:

Ingredients
  • 12 oz (350 gr.) all purpose flour
  • 2 oz (50 gr.) ginger powder
  • 3,5 oz (100 gr.) white sugar
  • 4 oz (110 gr.) butter
  • 1 lemon (zest and juice)
  • 1 egg
  • 1 sachet baking powder
  • icing sugar, to decorate
Directions
  • Step 1 To start with, zest the lemon using a cheese grater and then squeeze out the juice. Filter it and put aside.
  • Step 2 Work the butter with your hands or a wooden spoon for a couple of minutes, then add it in the food processor and activate at medium speed for two minutes.
  • Step 3 Add sugar as well and process until foamy. At this point add the egg and process until well incorporated.
  • Step 4 Transfer the zest and the juice of the lemon together into the processor and activate it at high speed for around three minutes.
  • Step 5 When it looks well incorporated add the ginger as well. At this stage – if you like – you can also use some cinnamon or nutmeg.
  • Step 6 Process for a minute and then stir in the baking powder and the flour, one tablespoon at a time.
  • Step 7 The batter will at this point change texture, it won’t be easier anymore to process it because it will get more solid and a little chewy. At that moment you can remove it from the processor and knead it with your hands for a couple of minutes, trying to give it a ball shape.
  • Step 8 Wrap it in cling film and let rest in the fridge for around an hour.
  • Step 9 After an hour, preheat your oven at 356 F/ 180 C.
  • Step 10 Roll out the dough onto a working surface slightly covered with flour.
  • Step 11 Cut the dough in two parts and roll it using a pin, in a layer of 2 or 3 cm thick.
  • Step 12 Cut the dough into shapes using your Christmas cookie cutters!
  • Step 13 Move the biscuits on the cookie sheets being careful to put them 1 inch distant.
  • Step 14 Bake for around 12 minutes.
  • Step 15 Decorate with icing sugar.


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