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.
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1⁄2 cup brown sugar
- 1⁄2 cup molasses
- 1 egg
- 2 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1 1⁄2 teaspoons ginger
- 1⁄2 cup buttermilk
- 1 1⁄2 cups confectioners' sugar
- 1 lemon, juice and zest of, grated
Directions See How It's Made
- 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.