Best Gingerbread Cookies With Lemon Frosting Recipes

FROSTED GINGER COOKIES

Frosted Ginger Cookies image

My husband and I just built a new house in a small rural community in western New York. I work all day in an office, and I enjoy baking in the evening to relax. The wonderful aroma of these soft delicious cookies in our oven has made our new house smell like home. -Jeanne Matteson, South Dayton, New York

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 6 dozen.

Number Of Ingredients 19

Ingredients

1-1/2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
1/2 cup molasses
2 teaspoon vanilla extract
4-1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
FROSTING:
1/3 cup packed brown sugar
1/4 cup milk
2 tablespoons butter
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
Pinch salt

Steps:

In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks. , For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners' sugar, vanilla and salt; mix well. Frost warm cookies.

Nutrition Facts :

QUICK TANGY LEMON ICING FOR GINGERBREAD COOKIES

Quick Tangy Lemon Icing for Gingerbread Cookies image

This is a very easy recipe that only uses a handful of ingredients and tastes wonderful! Lemon and gingerbread are a perfect combination together. This icing also dries hard and shiny, so it is perfect for gingerbread men. Try it, you won't be disappointed! Make sure that you use FRESH lemon juice, not the bottled kind. It will affect the flavor!

Provided by SaddleUp87

Categories Dessert

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1 cup powdered sugar
1 tablespoon fresh lemon juice
1 tablespoon light corn syrup
1/2 teaspoon vanilla (use clear if you want stark white icing)

Steps:

place all ingredients in a bowl and mix until smooth.
if the icing is too thick/dry, add more corn syrup until the consistency is to your liking.

Nutrition Facts : Calories 538.4, Fat 0.1, Sodium 16.4, Carbohydrate 137.9, Sugar 123.9, Protein 0.1

SUPER SIMPLE GINGERBREAD TREE COOKIES

Super Simple Gingerbread Tree Cookies image

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

Ingredients

1 cup 2 sticks unsalted butter, room temperature*
3/4 cup granulated sugar
1 large egg
1/4 cup molasses (not blackstrap)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon fine-grain sea salt
1 cup powdered sugar
2 tablespoons fresh-squeezed lemon juice
Coarse sugar for sanding (I like Demerara)

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.