Elaine's Lemon Frosted Ginger Cookies

"Ginger cookies with a sweet-tart lemon glaze. What could be tastier? My mother-in-law originally found this recipe in the Chicago Tribune. I'm glad she did. (These require chilling time so plan ahead)."
 
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photo by Kitchen Ninja photo by Kitchen Ninja
photo by Kitchen Ninja
photo by Charmie777 photo by Charmie777
Ready In:
2hrs 40mins
Ingredients:
13
Yields:
3 dozen
Serves:
36
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ingredients

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directions

  • In a large bowl, cream butter and sugar.
  • Add molasses and egg and beat well.
  • In another bowl sift together flour, baking powder, baking soda, salt, cinnamon, and ginger.
  • Mix sifted ingredients into butter mixture alternately with buttermilk.
  • Cover dough and chill for about 2 hours for easier handling.
  • On lightly floured surface, roll dough to 1/4 inch thickness.
  • Cut into 2-3 inch circles with cookie cutter.
  • Lightly grease baking sheet.
  • Bake at 375F for 12 to 15 minutes or until lightly browned.
  • Cool on cookie rack.
  • For glaze, blend together confectioner's sugar, lemon juice and rind.
  • Spread thinly over warm cookies; cool.

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Reviews

  1. Not really suitable for rolling. I refrigerated them for 3 hours and used a ton of extra flour and did manage to roll them, but there was no way they were coming up in one piece. Dough is just too soft and sticky. I gave up on rolling and baked them as drop cookies. Good flavor, very strong molasses taste. They pufffed up a lot and had more of a cake texture than a cookie texture. They were like little individual gingerbread cakes. Good, but not what I was wanting or expecting.
     
  2. Oh Wow!!! Yummmmmmmm!!!! I wasn't sure, cuz the cookies looked kinda dry when they came out of the oven, but they're not! Especially with the lemon glaze! I did have to use a lot of additional flour for rolling, cuz the dough is VERY sticky, but other than that, I made just as written!
     
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