Best Gingerbread Cookies And Citrus Sugar Cookies Recipes
CITRUS GINGERBREAD COOKIES
Orange and lemon zest give gingerbread cutouts a refreshing twist. Brushing a honey glaze over the top adds a subtle shine and an extra touch of sweetness. -Monique Hooker, DeSoto, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 dozen.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine sugar, honey and molasses. Bring to a boil; remove from heat. Let stand 20 minutes. Stir in butter; let stand 20 minutes longer., Beat in egg. In another bowl, whisk flour, almonds, baking powder, lemon zest, orange zest and spices; gradually beat into sugar mixture. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. On a lightly floured surface, divide dough into three portions. Roll each portion to 1/4-in. thickness. Cut with a floured 2-in. tree-shaped cookie cutter. Place 2 in. apart on baking sheets coated with cooking spray., Bake 7-8 minutes or until lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely. In a small bowl, mix glaze ingredients; brush over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.
Nutrition Facts : Calories 66 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 13mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
SUPER SIMPLE GINGERBREAD TREE COOKIES
Perfectly spiced and utterly buttery gingerbread cookies cut into super-simple tree shapes, then dressed up with a zingy lemon icing + sparkly sugar.
Provided by Kare for Kitchen Treaty
Time 1h35m
Number Of Ingredients 13
Steps:
- In a stand mixer or a large bowl (with a hand mixer), beat together the butter and sugar until pale and fluffy, about three minutes.
- Add the egg and molasses and beat until blended, scraping down sides as necessary.
- To a separate medium bowl, add the flour, baking soda, ginger, cinnamon, cloves, and salt. Mix together.
- Add the dry ingredients to the wet ingredients and beat just until combined.
- Press the dough together and form into a disc. Wrap in plastic wrap. Refrigerate for an hour, or up to three days.
- Preheat oven to 350 degrees Fahrenheit.
- Remove disc from fridge and cut into fourths.
- Roll each piece about 1/4 inch thick. You may need to let the dough warm up just a bit, and, depending on your surface, you may need some additional flour to prevent sticking.
- With a knife or cookie cutter, cut the dough into simple triangle tree shapes (see pic above for reference).
- Bake on an ungreased cookie sheet for 8-10 minutes, until they're firm and just starting to get golden at edges. Remove from oven and let cool for about 5 minutes. Transfer to a wire rack to cool completely.
- Make the glaze: mix together the powdered sugar and lemon juice. It will seem very thick at first but should thin out into a thick drizzle-able consistency. If it does not thin enough, add a bit more lemon juice until the right consistency.
- Drizzle the glaze over the cookies. I place the icing in a Ziploc bag, cut the corner off, and drizzle lines of icing over the cookies that way. Easy peasy.
- Immediately sprinkle on a little sugar before the icing hardens.
- Let sit until icing hardens before storing or assembling on cookie plates. Cookies keep up to one week in an airtight container.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
