GINGERBREAD COOKIES WITH LEMON GLAZE

Gingerbread Cookies With Lemon Glaze image

Provided by Thea

Time 30m

Yield 50 cookies

Number Of Ingredients 19

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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