GINGERBREAD LEMON COOKIES RECIPES

Name: Gingerbread Cookies with Lemon Frosting
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: about 4 dozen.
Ingredients: 1/2 cup butter, softened; 3/4 cup packed brown sugar; 2 large eggs, room temperature; 1/4 cup molasses; 3 cups all-purpose flour; 1 tablespoon ground ginger; 2 teaspoons baking soda; 1 teaspoon ground allspice; 1 teaspoon ground cardamom; 1 teaspoon ground cinnamon; 1 teaspoon grated lemon zest; 1/2 teaspoon salt; FROSTING:; 4 ounces cream cheese, softened; 2-1/2 cups confectioners' sugar; 1 tablespoon grated lemon zest; 2 tablespoons lemon juice; 1 teaspoon vanilla extract

GINGERBREAD COOKIES WITH LEMON FROSTING RECIPE: HOW TO MAKE IT

Gingerbread Cookies with Lemon Frosting Recipe: How to Make It image

When I spread these spicy gingerbread rounds with my lemony cream cheese frosting, I knew I had a hit. Cardamom and allspice add a hint of chai tea flavor. —Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories Desserts

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield about 4 dozen.

Number Of Ingredients 18

Ingredients

1/2 cup butter, softened
3/4 cup packed brown sugar
2 large eggs, room temperature
1/4 cup molasses
3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground allspice
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
1/2 teaspoon salt
FROSTING:
4 ounces cream cheese, softened
2-1/2 cups confectioners' sugar
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and molasses. In another bowl, whisk the next 8 ingredients; gradually beat into creamed mixture., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until tops are cracked, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese until fluffy. Add remaining ingredients; beat until smooth. Frost cookies. Refrigerate in an airtight container.

Nutrition Facts : Calories 100 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 105mg sodium, CarbohydrateContent 17g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

GINGER-LEMON COOKIES RECIPE - FOOD.COM

Ginger-Lemon Cookies Recipe - Food.com image

Another great ginger cookie recipe. I found this a long time ago in an article about all-time best cookies (this one was submitted by a cookie-making all-star named Andrea Gordon.)

Total Time 28 minutes

Prep Time 10 minutes

Cook Time 18 minutes

Yield 28 cookies

Number Of Ingredients 11

Ingredients

1/2 cup unsalted butter, at room temperature
1 cup sugar, divided
1 egg
2 3/4 teaspoons grated fresh lemon rind
1/2 teaspoon vanilla extract
1 cup flour, plus
2 tablespoons flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
extra flour, for shaping (Andrea Gordon(she won!)

Steps:

Set the oven at 325 degrees.
Line 2 baking sheets with parchment.
In an electric mixer, cream the butter with the 3/4 cup plus 1 tablespoon sugar.
When the mixture is smooth, beat in the egg, lemon rind, and vanilla.
Sift the flour, baking powder, ginger, and salt.
With the mixer set on its lowest speed, add the dry ingredients to the batter.
Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.
With floured hands, using heaping teaspoons of the dough to form balls, roll them until smooth.
Arrange them 2-inches apart on the baking sheets.
Put the remaining 3 tablespoons of sugar in a bowl.
Dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3-inch thickness.
Bake the cookies for 18 minutes or until the edges are golden brown.
Cool on wire racks.
Store in an airtight container.

Nutrition Facts : Calories 78.2, FatContent 3.5, SaturatedFatContent 2.1, CholesterolContent 15.4, SodiumContent 43.4, CarbohydrateContent 11.1, FiberContent 0.2, SugarContent 7.2, ProteinContent 0.8

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