Gingerbread Cookies With Lemon Glaze Recipe

Name: Gingerbread Cookies With Lemon Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups all-purpose flour; 3/4 cup almond flour or 3/4 cup finely ground almonds; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 lemon, zest of, grated; 1 tablespoon ground ginger; 2 teaspoons ground cinnamon; 2 teaspoons ground cardamom; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon white pepper; 1 cup unsalted butter, at room temp; 3/4 cup brown sugar; 3/4 cup molasses; 2 large eggs; 2 teaspoons vanilla extract; Pam cooking spray or parchment paper, for pans; GLAZE; 2 cups powdered sugar; 3 tablespoons fresh lemon juice

Servings: persons

2 1/4 cups all-purpose flour
3/4 cup almond flour or 3/4 cup finely ground almonds
1 teaspoon baking soda
1/2 teaspoon salt
1 lemon, zest of, grated
1 tablespoon ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon white pepper
1 cup unsalted butter, at room temp
3/4 cup brown sugar
3/4 cup molasses
2 large eggs
2 teaspoons vanilla extract
Pam cooking spray or parchment paper, for pans
GLAZE
2 cups powdered sugar
3 tablespoons fresh lemon juice

1
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.
2
TO CHILL DOUGH: wrap dough in bowl covered with plastic wrap. Refrigerate for at least 2 hours and up to 3 days.
3
TO BAKE. Preheat oven to 350 degrees.
4
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.
5
TO GLAZE COOKIES: In a small bowl, whisk together powdered sugar and lemon juice. Drizzle or spoon glaze over cooled cookies.
6
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!

1295

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 1/4 cups all-purpose flour, 3/4 cup almond flour or 3/4 cup finely ground almonds, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Gingerbread Cookies With Lemon Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Cookies With Lemon Glaze

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