Why You’ll Love This Recipe

Experience the exotic flavor of Buddha’s Hand Citron—an unusual citrus known for its fragrant peel and minimal juice. By candying the peel and combining it with ginger, molasses, and warming spices, these cookies strike the perfect balance of spicy, zesty, and sweet. Plus, you can use any leftover syrup from candying to elevate your favorite cocktails!

About the Recipe

Unique Ingredient: Buddha’s Hand Citron has a thick pith and little to no juice, making it ideal for candying.
Flavor Profile: Candied citron adds a zingy, citrusy brightness that pairs perfectly with fresh ginger and molasses.
Versatility: The leftover syrup can be drizzled into your next batch of cocktails or mocktails for an unexpected twist.

Candied Buddha’s Hand Citron

Trim & Slice: Carefully wash and cut the citron into thin, finger-like strips (its “fingers”) or bite-sized pieces.
Simmer in Syrup: Simmer the citron in a mixture of sugar and water until the peel is soft and translucent.
Dry & Sprinkle: Remove from the syrup and sprinkle with a little sugar. Let them dry slightly on a wire rack.
Pro Tip: Save that leftover syrup! It adds a floral-citrus note to drinks like the French 75, Mojito, or Margarita.

Frequently Asked Questions (FAQ)

What Does Buddha’s Hand Citron Taste Like?
- It’s highly aromatic, with a bright citrus aroma but minimal juice. Its flavor is more floral and less tangy than a traditional lemon.
Can I Use Another Citrus Peel Instead of Buddha’s Hand?
- Yes! Lemon, orange, or grapefruit peel works well. Just candy them in the same way.
Can These Cookies Be Made Dairy-Free?
- Substitute the butter with a plant-based alternative.
How Do I Store Leftover Cookies?
- Keep them in an airtight container at room temperature for up to a week or freeze for up to three months.
What About the Leftover Syrup?
- Use it in cocktails like French 75 or Mojito. You can also drizzle it over desserts, pancakes, or yogurt.

Shop The Recipe

Learn More About Growing Citrus

A Beginner’s Guide to Growing Citrus Trees in Pots and Containers by Carmen in the Garden

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Watch Me Make This Recipe (on TikTok):

@carmeninthegarden Buddha’s Hand Citron & Ginger Cookies—chewy, zesty, and perfectly spiced. Find the full recipe with substitutions and kitchen tools in my bio. & make sure you’re following me on instagram, youtube, and substack #garden #gardentok #gardentotable #cookies #baking #howto #citrus #seasonalrecipes #wintercooking ♬ original sound – Carmen in the Garden

@carmeninthegarden Replying to @Pikachu3000 spicy, zesty, sweet, chewy buddha’s hand citron and ginger cookies #cookies #garden #gardentok ♬ original sound – Carmen in the Garden

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How To Make This Recipe:

Citron and Ginger Cookies

5 from 1 review

Author: carmeninthegarden

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Ingredients

Citron and Ginger Cookies (makes approximately 12 large cookies)

· 2 1/4 cups all-purpose flour

· 1 teaspoon baking soda

· 1/4 teaspoon salt

· 2 teaspoons ground ginger

· 1 teaspoon ground cinnamon

· 1/2 teaspoon ground cloves

· 3/4 cup unsalted butter, softened

· 1 cup brown sugar, packed

· 1 large egg

· 1/4 cup molasses

· 2 teaspoons vanilla extract

· 1 tablespoon citron zest

· 1/2 cup candied citron, chopped (recipe below)

Candied Citron

· Citron fruit, sliced

· 2 cups sugar, plus more for sprinkling

· 2 cups water

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Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.

3. In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in egg, molasses, vanilla extract, and citron zest.

4. Gradually mix in the dry ingredients until combined. Fold in chopped candied citron.

5. Using an ice cream scooper, place dough 2 inches apart.

6. Bake for 12 minutes or until edges start to brown. Cool on baking sheet before transferring to a wire rack.

For the candied citron:

1. In a pot, combine citron, 1 cup sugar and 1 cup water. Bring to a simmer.

2. Simmer on low for 30-60 minutes until translucent.

3. Remove citron and reserve syrup for later. Sprinkle additional sugar on top. Let dry completely on wire rack. If the candied citron is not dry enough it may make your cookies soggy.