Best Gingerbread Cookies With Lemon Glaze Recipes

Gingerbread Cookies With Lemon Glaze image

Provided by Thea

Time 30m

Yield 50 cookies

Number Of Ingredients 19

2 1/4 cups all-purpose flour
3/4 cup almond flour or 3/4 cup finely ground almonds
1 teaspoon baking soda
1/2 teaspoon salt
1 lemon, zest of, grated
1 tablespoon ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon white pepper
1 cup unsalted butter, at room temp
3/4 cup brown sugar
3/4 cup molasses
2 large eggs
2 teaspoons vanilla extract
Pam cooking spray or parchment paper, for pans
2 cups powdered sugar
3 tablespoons fresh lemon juice

Steps:

TO MAKE DOUGH: In medium bowl, combine all-purpose flour, almond flour, baking soda, salt, lemon zest, ginger, cinnamon, cardamom, nutmeg, cloves and white pepper. Set aside. In large mixing bowl, use stand mixer or handheld to beat butter and brown sugar until light and fluffy. Add molasses, eggs and vanilla. Beat until thoroughly combined. Add flour mixture. Stir gently to combine.
TO CHILL DOUGH: wrap dough in bowl covered with plastic wrap. Refrigerate for at least 2 hours and up to 3 days.
TO BAKE. Preheat oven to 350 degrees.
TO BAKE COOKIES: drop dough by rounded tablespoons onto baking sheet leaving 2 inches between cookies. Bake for 10 mins or until golden brown. Cool 5 mins then transfer. Cool completely.
TO GLAZE COOKIES: In a small bowl, whisk together powdered sugar and lemon juice. Drizzle or spoon glaze over cooled cookies.
STORE: In an air tight container for up to a few days -- I am not sure whether these freeze well or store in fridge either -- will update once I make them!

Nutrition Facts : Calories 103.4, Fat 4, SaturatedFat 2.4, Cholesterol 17.2, Sodium 54.9, Carbohydrate 16.4, Fiber 0.3, Sugar 10.8, Protein 0.9

Lemon-Glazed Candied-Ginger Cookies image

Provided by Chef mariajane

Categories Dessert

Time 12m

Yield 36 cookies

Number Of Ingredients 13

2 cups all-purpose flour
1/2 teaspoon baking powder
salt
3/4 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup candied ginger, finely chopped
1 large egg
2 tablespoons vanilla
4 cups confectioners' sugar
2 tablespoons lemon zest, finely grated
2 teaspoons fresh lemon juice
2 tablespoons honey
1/3 cup water

Steps:

Sift flour, baking powder and 1/4 teaspoons salt into bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add candied ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, then beat on medium-low speed until dough just comes together.
Shape dough into two 1-inch thick disks. Wrap tightly in plastic and refrigerate for at least 1 hour, or up to 3 days.
Preheat oven to 350°F Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2-inch circles. Place rounds 1/2 inch apart on parchment-lined baking sheets. Rolls out scraps. Refrigerate rounds for 10 minutes.
Bake rotating sheets halfway through, until cookies are set and edges are bright gold, 12-14 minutes. Transfer parchment with cookies to wire racks. Let cook completely. Repeat with remaining dough. Cookies can be stored for up to 3 days.
Whisk confectioners' sugar, lemon zest and juice, honey, water, and pinch of salt in a bowl until smooth. Drizzle glaze over the cooked cookies. Let stand until glaze is set, at least 20 minutes. Glazed cookies can be stored overnight.

Nutrition Facts : Calories 142, Fat 4.1, SaturatedFat 2.5, Cholesterol 16, Sodium 10.3, Carbohydrate 25.7, Fiber 0.2, Sugar 20, Protein 0.9