Hibiscus-Ginger Cookies

  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 45 min
  • Yield: about 30
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1/4 cup dried hibiscus flowers

2 cups all-purpose flour

1 teaspoon ground ginger

1/2 teaspoon plus 2 pinches salt

1 6-inch piece fresh ginger, peeled

2 sticks unsalted butter, at room temperature

1 3/4 cups confectioners' sugar

1 teaspoon pure vanilla extract

Finely grated zest of 1/2 lime, plus 2 teaspoons lime juice 

2 teaspoons water


  1. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Pulse the hibiscus flowers 8 to 10 times in a spice grinder until coarsely ground but not powdery. Whisk 1 tablespoon of the ground hibiscus, the flour, ground ginger and 1/2 teaspoon salt in a medium bowl.
  2. Grate the fresh ginger on the large holes of a box grater. Squeeze out the juice with your hands into a small bowl; discard the solids.
  3. Beat the butter and 3/4 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla, lime zest and 1 tablespoon of the ginger juice. Reduce the mixer speed to low; beat in the flour mixture in two batches until combined.
  4. Roll tablespoonfuls of dough into balls. Arrange about 1 inch apart on 2 unlined baking sheets. Bake, switching the pans halfway through, until the cookies are light golden on the bottom, 15 to 18 minutes. Let cool 2 minutes on the pans, then transfer to racks to cool completely.
  5. Meanwhile, make the glaze: Whisk the remaining 1 cup confectioners? sugar, 1 teaspoon ginger juice, the lime juice, water and 2 pinches of salt in a medium bowl. Dip the top of each cookie in the glaze to cover evenly; let any excess drip off. Sprinkle with the remaining ground hibiscus. Let set, about 5 minutes.
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