Lemon Glazed Gingersnaps Recipe

Name: Lemon Glazed Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup plus 2 tablespoons all-purpose flour; ⅓ cup plus 2 tablespoons whole wheat flour; 1 ½ teaspoons ground ginger; ½ teaspoon ground cinnamon; ½ teaspoon baking soda; ¼ teaspoon ground cloves; ¼ teaspoon salt; ⅛ teaspoon fresh ground black pepper; ½ cup granulated sugar; ¼ cup plus 2 tablespoons butter (or blend such as Smart Balance); 2 tablespoons molasses; 1 large egg white; ⅔ cup confectioners' sugar; 2 tablespoons fresh lemon juice (from one lemon)

Servings: persons

⅔ cup plus 2 tablespoons all-purpose flour
⅓ cup plus 2 tablespoons whole wheat flour
1 ½ teaspoons ground ginger
½ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground cloves
¼ teaspoon salt
⅛ teaspoon fresh ground black pepper
½ cup granulated sugar
¼ cup plus 2 tablespoons butter (or blend such as Smart Balance)
2 tablespoons molasses
1 large egg white
⅔ cup confectioners' sugar
2 tablespoons fresh lemon juice (from one lemon)

1
Heat oven to 350F.
2
Whisk flours, ginger, cinnamon, baking soda, cloves, salt & pepper in bowl.
3
Beat granulated sugar and butter spread (the recipe calls for 1/4 cup + 2 tablespoons 50/50 butter blend spread such as Smart Balance, but the program wouldn't accept that, so I entered butter or blend such as Smart Balance) in medium bowl with electric mixer at medium speed until combined.
4
Add molasses and beat until combined.
5
Add egg white and beat until smooth.
6
Add dry ingredients in thirds, beating until combined.
7
Drop batter by teaspoonfuls onto ungreased baking sheets, spacing one inch apart.
8
Bake 10 minutes.
9
Mix confectioners sugar and lemon juice in small bowl.
10
Brush onto each cookie while warm.
11
(Zaar gave nutritritional info per dozen cookies.
12
So you don't have to do the math I'm adding Prevention magazine's nutritional info per cookie [using Smart Balance 50/50 butter spread, not butter]: 33 calories, 6 g carb, 0 g fiber, 1 g fat, 0.5 g sat fat and 21 mg sodium.
13
).

475

kcal

Calories

Fat

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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 14 ingredients. The key ingredients include: ⅔ cup plus 2 tablespoons all-purpose flour, ⅓ cup plus 2 tablespoons whole wheat flour, 1 ½ teaspoons ground ginger, ½ teaspoon ground cinnamon, and more.

Yes, Lemon Glazed Gingersnaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Glazed Gingersnaps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions