Elaine's Lemon Frosted Ginger Cookies

READY IN: 2hrs 40mins
Recipe by Acerast

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).

Top Review by Kitchen Ninja

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.

Ingredients Nutrition

Directions

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

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