Gingerbread Cookies with Lemon Glaze Recipe
These Gingerbread Cookies with Lemon Glaze combine the warm, spicy flavors of classic gingerbread with a bright, tangy lemon glaze. Soft yet chewy cookies infused with ginger, cinnamon, and molasses are complemented perfectly by a sweet and citrusy finish, making them an irresistible treat for holidays or any cozy occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: Approximately 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cookies
- 10 tbsp. unsalted butter – softened
- ¾ cup dark brown sugar
- ⅔ cup unsulphured molasses
- 1 large egg
- 1 tsp. real vanilla extract (e.g. Beyond Good Madagascar Vanilla Extract)
- 3½ cups all purpose flour (plus extra for dusting)
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tbsp. ground ginger
- 1 tbsp. ground cinnamon (ideally Saigon cinnamon)
- ½ tsp. ground allspice
- ½ tsp. ground nutmeg
For the Glaze
- 1 cup powdered sugar
- 2 tbsp. fresh lemon juice
- 10 ginger candies (e.g. Pure Ginger Hard Candies)
Instructions
- Prepare the Gingerbread Dough: In a large mixing bowl, cream together the softened unsalted butter and dark brown sugar until light and fluffy. Add molasses, egg, and vanilla extract, and mix until well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground allspice, and ground nutmeg to evenly distribute the spices and leavening.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing just until a soft dough forms. Avoid overmixing to ensure a tender cookie.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 to 2 hours. Chilling helps the dough firm up, making it easier to roll and shape.
- Roll and Cut the Cookies: Preheat the oven to 350°F (175°C). Lightly flour your surface and roll out the dough to about ¼ inch thickness. Use cookie cutters of your choice to cut the dough into shapes and place them on a parchment-lined baking sheet, spacing them about 1 inch apart.
- Bake the Cookies: Bake the cut-out cookies in the preheated oven for 8 to 10 minutes or until edges are set and starting to brown slightly. Avoid overbaking to keep the cookies soft and chewy.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable. Adjust consistency by adding more powdered sugar or lemon juice if needed.
- Decorate with Glaze & Ginger Candies: Drizzle or spread the lemon glaze over the cooled cookies. Crush the ginger candies roughly and sprinkle them on top of the glaze while it is still wet for a spicy crunch. Let the glaze set before serving or storing.
Notes
- For best results, ensure the butter is softened but not melted to achieve a smooth dough.
- Chilling the dough is essential for preventing spreading during baking and for ease of handling.
- Use real molasses for authentic gingerbread flavor; unsulphured molasses is preferred for a smoother taste.
- Store cookies in an airtight container at room temperature for up to 1 week; glaze may soften over time.
- To make the glaze thicker, add more powdered sugar; for a thinner glaze, add more lemon juice in small amounts.
- If ginger candies are unavailable, chopped crystallized ginger can be used as an alternative topping.
- These cookies can also be decorated with royal icing or left plain if preferred.
