This recipe makes these delicious lemon ginger and chia seed cookies that are ideal for a snack or an after dinner treat. These cookies are delicately soft with a crumbly texture and are flavoured with lemon and ground ginger which gives them a unique flavour.
You can add other spices such as cinnamon or nutmeg and generally just experiment with different flavours of these cookies. The cookies are quick, easy to prepare and go great with a nice cup of tea.
Ingredients for Lemon Ginger Chia Cookies
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Flour - use plain or all purpose flour.
- Chia seeds - you can also use poppy seeds if you prefer.
- Bicarbonate soda - also known as baking soda.
- Ground ginger - this ingredient is optional.
- Butter - use salted or unsalted butter that is soft at room temperature.
- Sugar - I use caster sugar also known as superfine sugar or you can use granulated sugar.
- Vanilla extract - use good quality vanilla extract or vanilla bean paste.
- Lemon juice - squeezed from a fresh lemon.
How to Make Lemon Ginger Chia Cookies
1. To a bowl, add and whisk together the plain flour, chia seeds, bicarbonate soda and ground ginger then set aside. In a stand mixer bowl using a paddle attachment, cream together the butter and caster sugar until creamy and fluffy then add the vanilla extract and lemon juice and continue to mix until well combined.
2. Pour in the dry ingredients and continue to mix until all the ingredients are well incorporated and a dough has formed. Cover and refrigerate the dough for 30 minutes. After 30 minutes, remove the dough and take 1 tablespoon of the dough and roll it into a ball. Place it on a tray or plate and repeat the process until all the dough is used up. Place the dough balls back into the fridge for another 30 minutes.
3. While the cookie dough is in the refrigerator prepare a baking tray with baking paper and preheat the oven to gas mark 4/350oF/180oC/180oC fan. Place the biscuits that you want to bake on the baking tray leaving a small gap between them. If you do not have enough space on the tray then you can place the remaining biscuits back in the refrigerator and bake them in batches or you can freeze the rest and bake as needed.
4. Bake in the lower part of the oven for 16 - 18 minutes then remove from the oven and leave to cool on the baking tray for 15 minutes. After 15 minutes, use a spatula and transfer the cookies to a cooling rack to completely cool then enjoy.
Recipe Tips
- For these lemon cookies, you can use others seeds such as poppy seeds.
- You can bake these cookies plain without the lemon or ginger or omit the lemon or ginger as desired.
- These cookies should be enjoyed when they have completely cooled.
Nutrition
Nutrition based on 1 cookie - Calories: 154kcal | Fat: 8.3g | Saturates: 4.9g | Carbs: 18.2g | Sugar: 7.7g | Fibre: 0.8g | Protein: 1.0g | Salt: 0.01g
Storage
These baked cookies can be stored in an airtight container for up to 6 days though best consumed within 4 days. Unbaked cookies can be stored in the fridge for a few days or in the freezer for around a month.
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Lemon Ginger Chia Cookies
Ingredients
- 200g plain flour
- 2 tablespoon chia seeds
- ¼ teaspoon bicarbonate soda
- ¾ teaspoon ground ginger
- 130g unsalted butter soft at room temperature
- 100g caster sugar
- 1 teaspoon vanilla extract
- 4 tablespoon lemon juice squeezed from a fresh lemon
Instructions
- To a bowl, add and whisk together the plain flour, chia seeds, bicarbonate soda and ground ginger then set aside. In a stand mixer bowl using a paddle attachment, cream together the butter and caster sugar until creamy and fluffy then add the vanilla extract and lemon juice and continue to mix until well combined.
- Pour in the dry ingredients and continue to mix until all the ingredients are well incorporated and a dough has formed. Cover and refrigerate the dough for 30 minutes. After 30 minutes, remove the dough and take 1 tablespoon of the dough and roll it into a ball. Place it on a tray or plate and repeat the process until all the dough is used up. Place the dough balls back into the fridge for another 30 minutes.
- While the cookie dough is in the refrigerator prepare a baking tray with baking paper and preheat the oven to gas mark 4/350oF/180oC/180oC fan. Place the biscuits that you want to bake on the baking tray leaving a small gap between them. If you do not have enough space on the tray then you can place the remaining biscuits back in the refrigerator and bake them in batches or you can freeze the rest and bake as needed.
- Bake in the lower part of the oven for 16 - 18 minutes then remove from the oven and leave to cool on the baking tray for 15 minutes. After 15 minutes, use a spatula and transfer the cookies to a cooling rack to completely cool then enjoy.
Anna Reed says
Turned out perfect. Thank you.
Nyssa Muir says
Lovely cookie. I added lemon rind in addition to the lemon juice to give that extra tang.
Andrea says
Hi Nyssa, glad you liked the recipe. Thank you for your tip. I'll give the lemon rind a try next time I make them.