Gingerbread Cookies With Lemon Glaze

"I found this in our paper and it looks really good! The biggest thing I liked about it was NOT having to roll out the dough! I have no idea how long these take to make as I haven't tried them yet, however, please NOTE that this cookie dough must sit for at least 2 hours in the fridge!!! NOTE: December 17,2012...I made these this weekend and they are YUMMY! The cookies spread so do keep to the inches between cookies. I would have liked a bit more zip so I will increase the spices a bit and post again. The Glaze was pretty thick so I thinned it with more lemon juice (we love lemons!) I also added a bit of the zest to the glaze...I left it sit overnight...worked out well."
photo by a user photo by a user
Ready In:
50 cookies




  • 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!

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