About This Recipe:

Delight in the unique taste of Buddha’s Hand Citron with this exquisite citron and ginger cookie recipe, perfect for those who harvest or stumble upon this intriguing citrus fruit. Start by candying the citron, notable for its lack of juice and rich pith and peel, in a sweet mixture of sugar and water, then lightly sprinkle with sugar to dry. Blend this with fresh ginger, molasses, and a medley of warming spices to craft the cookie dough. The candied citron imparts a distinct zing, perfectly complementing the spicy ginger and the rich sweetness of molasses, resulting in cookies that are a delight to eat and a joy to share. As a bonus, keep the leftover syrup from the candying process, an excellent addition to elevate cocktails like the French 75, Mojito, or Margarita, adding a twist of flavor to your favorite drinks. T

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@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

Print Recipe

Ingredients

Citron and Ginger Cookies (makes approximately 12 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