Hopefully you aren’t all cookie’d out yet because these are seriously tasty. These cookies are bright, fresh, and taste of the season. I made them vegan and you could probably swap out the flour for a gluten-free version but I haven’t personally tried it.
Adding the lemon juice, lemon zest, and candied ginger makes the cookie feel light and are also a nice departure from all the heavy chocolate flavors so prevalent this time of year. Fresh out of the oven the cookies are soft but will harden up and become more ginger snap-like over the course of a few days. I recommend storing in a Tupperware after baking and heating ever so slightly before eating. Unless, of course, you like ginger snap type cookies, which I do. They taste great dunked in tea!
Enjoy your holidays and I do hope you’ll try these lemon ginger cookies before the end of the year.
Lemon Ginger Cookies (vegan)
- ½ tablespoon ground flax seed plus 2 tablespoons of water
- 4 tablespoons vegan butter, like Earth Balance
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup or honey if you prefer
- ½ teaspoon cloves
- ½ teaspoon allspice
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup of flour
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest (the zest from about one medium size lemon)
- 3 tablespoons candied ginger, chopped
- 1 tablespoon white sugar for dusting the tops of the cookies
- Preheat oven to 350.
- Place ground flaxseed and water in a small bowl. Stir to combine and let sit for 5 minutes.
- In a bowl, mix together butter and sugar until well combine.
- Add vanilla, maple syrup, cloves, allspice, ginger, cinnamon, baking soda and salt to the butter and sugar. Combine well.
- Next add the flaxseed mixture, lemon juice and lemon zest. Stir.
- Stir in flour ¼ cup at a time until a dough forms.
- Lastly mix in the candied ginger.
- Form into small balls, flatten the tops slightly and dust with sugar.
- Bake for 12 minutes or until cookies are golden brown.
- Makes 12 cookies.
Article and photo by Lisa Chase