How to Create Delightful, Lovely Indica Wax Lemon Ginger Cookies

Updated: Sep 4, 2021

Hey, Fam!

This man (my husband) has been bugging me about these damn lemon cookies I accidentally made one day!

I was experimenting in the kitchen with lemon. I love most things lemon! So, on this particular day, I decided to make lemon cookies.

We had this pre made cookie mix that I thought would be a good palate for an experimentation.

I had some LorAnn’s flavored oil that I typically use in my gummies, but what the heck! Let’s do it!

Fast forward...the cookies are great! Thin, lemony, crisp and the hubz loved them!

The problem was, I didn’t right anything down! So, as to how much lemon zest, lemon juice or even how much lemon oil was left over in that tiny bottle, was all unknown! I was only playing around in the kitchen, right?!

Well, that cookie has haunted me for YEARS! My husband had subtly hinted more than 40 times that he would, “really like to have those lemon cookies you made that one time.”!

What do you do when you love your partner so much?

I was able to ignore him for a while. But I finally decided to do something about it. But mostly because I found a recipe that I wanted to try and it seemed I could tweak it to suit my needs.

The starting recipe for this Lemon Ginger Cookie comes from (

Listen, I love Sally and all that she does! But I was suspect. This recipe seemed like a set up by suggesting ½ teaspoon of powdered ginger and ½ teaspoon of ground allspice would produce a flavor-filled cookie. Really, Sally?

This recipe did mark all of the boxes on my husband’s Phantom Lemon Cookie list. And, I was going to tweak and infuse it anyway.

The most important thing about this recipe undertaking was I HAD NO LEMONS IN THE HOUSE!

Not one!

What I did have was Lemon Powder, Lemon Oil and Fiori di Sicilia. I had Lemon Paste, too, but I forgot about it in the cabinet. Next time I may add that to the glaze.

I also didn’t follow all of the instructions but I was still rewarded with an awesome cookie. I didn’t chill my dough. I mixed the crystallized ginger all at once, so there were these jam-y bits throughout my cookie. It worked out!

Cooking with concentrates makes dosing so much easier. I decided to try come wax this time, just to see how it behaved in food.

I decarbed one gram of 81% indica wax in my NOVA. I stirred the wax directly into my butter along with one teaspoon of sunflower lecithin to help disperse the wax throughout my butter and, thusly, in my cookie batter.

This recipe was stated to yield 30 cookies. I got 24.

.81% x 1000 = 810 mg

810 / 24 = 33.75 (33.75 or 34mg per cookie)

So, here is where the tweaks begin.

This cookie recipe had three opportunities to lemon infuse it.

My dry ingredients got a teaspoon of Lemon Powder.

My wet ingredients received a shot of Fiori di Sicilia.

And, the glaze got the Lemon oil.

Lemon Ginger Cookies

(When you don’t have one damn lemon in the house)


1 2/3 cups (209g) all- purpose flour (spooned and leveled)

½ teaspoon baking soda

½ teaspoon ground ginger

½ teaspoon ground allspice

1 teaspoon Lemon Powder (I used King Arthur’s brand)

¼ teaspoon salt

½ cup unsalted butter, softened to room temperature

¾ cup (150g) granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1 teaspoon Fiori di Sicilia

¼ cup finely chopped crystalized ginger

Lemon Glaze:

¾ cup (90g) confectioner’s sugar (or more, as needed)

1 – 2 Tablespoons whole milk (or more, if needed)

½ teaspoon (23ml) lemon oil


Whisk the flour, baking soda, allspice, lemon powder, and salt together in a medium bowl. Set Aside.

In a larger bowl using a stand mixer with the paddle attachment or hand mixer, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, Fiori di Sicilia and vanilla extract and beat on high until combined, about 1 minute. Scrape down the sides and up from the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low until; combined. Dough will be thick and sticky. Stir in crystalized ginger.

Scoop small sections, about 1 Tablespoon, and roll into a ball. Place dough balls on a lined baking sheet.

Cover and chill the cookie dough balls in the refrigerator for at least an hour (and up to 4 days).

Preheat oven to 350°F (177°C). Line the baking sheet with parchment paper or silicone baking mats. Set aside.

Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.

Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

To Make the Glaze: Whisk the glaze ingredients together. If desired, add more confectioner’s sugar to thicken or more milk to thin out. The thicker the glaze, the whiter (and less translucent) it will be. Drizzle on cooled cookies. Icing will set after about an hour, so they can be conveniently stored or transported.

Notes From Sally:

I love Sally’s Baking Addiction because she always gives you the full story.

· Make Ahead & Freezing Instructions: You can make the cookie dough, roll into balls, and chill the dough balls in the refrigerator for up to 4 days. (See note about cookie dough chilling.) Cookie dough balls, with or without crystallized ginger topping, freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough. Baked cookies freeze well for up to 3 months.

· Dough Chilling: Chilling the cookie dough is imperative. These cookies are very buttery and the colder the cookie dough, the less your cookies will over-spread. The cookie dough can get a little hard after 2 hours in the refrigerator, so I recommend rolling the dough into balls before chilling. Here are all of my tips to prevent cookies from over-spreading.

· Crystallized Ginger: I incorporated my crystallized ginger into my dough. I didn’t have a problem at all. You can find crystallized ginger at most grocery stores– it’s usually in the produce aisle but could also be found in the natural foods or bulk section. You can use finely chopped/minced fresh ginger root instead, but make sure you reduce down to 1 Tablespoon in the cookie dough. Do not dip the cookie dough balls in it like we do with crystallized ginger because it will burn. If you don’t have either crystallized ginger or fresh ginger root, increase the ground ginger to 1 teaspoon.

· Ground Allspice: Allspice is a common spice found in the spice aisle. I don’t use grocery store spices anymore. I primarily use Burlap & Barrel. If you don’t have, don’t want to purchase it or can’t find it, use 1/4 teaspoon of ground cinnamon, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground nutmeg in its place.

· Lemon: If you are using fresh lemon, 1 medium lemon is enough for this recipe. You should get 1 Tablespoon of zest from 1 medium lemon, plus enough juice for both the dough and glaze.

· Plain Lemon Cookies: Feel free to leave out the ground ginger, allspice, and crystallized ginger for plain lemon cookies.

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