Description
These Ginger Snap Cookies with Lemon Glaze combine warm spices with a refreshing lemon twist, creating a delightful treat that is perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1 tablespoon lemon juice
- 1 cup powdered sugar
- 1 tablespoon lemon zest
- 1–2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the molasses, egg, and lemon juice to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough in the refrigerator for at least one hour.
- Once chilled, scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake in the preheated oven for 8-10 minutes until the edges are firm but the centers are soft.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- To make the lemon glaze, whisk together the powdered sugar, lemon zest, and enough milk to achieve a drizzling consistency.
- Drizzle the lemon glaze over the cooled cookies before serving.
Notes
- Chilling the dough is crucial for achieving the perfect texture.
- Prep Time: 15
- Cook Time: 10
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (15g)
- Calories: 80
- Sugar: 6
- Sodium: 50
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 0
- Protein: 1
- Cholesterol: 10
Keywords: cookies, ginger, lemon, dessert, baking