Iced-Lemon Ginger Cookies Recipe

Name: Iced-Lemon Ginger Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups unbleached all purpose flour; 2 teaspoons baking soda; 2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground allspice; 1/4 teaspoon salt; 1/2 cup unsalted butter melted and still warm, 1 stick; 1/4 cup dark molasses mild or robust; 1/2 cup granulated sugar; brown sugar cup packed; 2 tablespoons fresh ginger peeled and finely minced or grated; 1 egg; 2/3 cup crystallized ginger diced, 1/4- inch; 3/4 cup turbinado sugar or cup Demerara, or 1/4 granulated sugar, for rolling; 50 ice Enough to, about cookies; 2 cups confectioners' sugar; 2 tablespoons unsalted butter at room temperature; 4 tablespoons lemon juice

Servings: persons

2 cups unbleached all purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup unsalted butter melted and still warm, 1 stick
1/4 cup dark molasses mild or robust
1/2 cup granulated sugar
brown sugar cup packed
2 tablespoons fresh ginger peeled and finely minced or grated
1 egg
2/3 cup crystallized ginger diced, 1/4- inch
3/4 cup turbinado sugar or cup Demerara, or 1/4 granulated sugar, for rolling
50 ice Enough to, about cookies
2 cups confectioners' sugar
2 tablespoons unsalted butter at room temperature
4 tablespoons lemon juice

1
Combine all ingredients in a bowl, beat with a wooden spoon until the mixture is smooth. Drizzle the icing on cool
2
Preheat the oven to 350 degrees F. Position racks in the upper and lower thirds of the oven. In a medium bowl, combine the flour, baking soda, ground ginger, cinnamon, allspice, and salt and mix thoroughly with a whisk.
3
In a large bowl, combine the warm butter, molasses, granulated sugar, brown sugar, fresh ginger, and egg and mix thoroughly. Add the flour mixture and crystallized ginger and stir until incorporated. The dough will be soft.
4
Form the dough into 1-inch balls. (Refrigerate unrolled dough between batches.) Roll the balls in the Demerara or turbinado sugar and place them 2 inches apart on lined or ungreased cookie sheets. Bake for 10 to 12 minutes, or until the cookies puff up and crack on the surface and then began to deflate in the oven. Rotate the sheets from top to bottom and from back to front halfway through the baking time to ensure even baking. For chewier cookies, remove them from the oven when at least half or more of the cookies have begun to deflate; for crunchier edges with chewy centers, bake for a minute or so longer.
5
For lined pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks. Cool the cookies completely before storing. May be kept in an airtight container for several days.

1186

kcal

Calories

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 cups unbleached all purpose flour, 2 teaspoons baking soda, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, and more.

Yes, Iced-Lemon Ginger Cookies 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.

That's it — enjoy your meal!

Iced-Lemon Ginger Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions