Best 5 Gingerbread Cookies With Lemon Frosting Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary adventure with our delightful Gingerbread Cookies With Lemon Frosting. These cookies are not just any ordinary treats; they are a symphony of flavors and textures that will tantalize your taste buds. Picture perfectly crisp edges, a soft and chewy center, and a burst of zesty lemon frosting that perfectly complements the warm and comforting spices of the gingerbread. Our recipe offers a step-by-step guide, ensuring that even novice bakers can create these delectable cookies with ease. Additionally, we'll provide variations and tips to cater to different dietary preferences and allergies, making these cookies accessible to everyone. So, gather your ingredients, preheat your oven, and let's embark on this baking journey together!

Let's cook with our recipes!

GINGERBREAD TREES WITH LEMON ICING



Gingerbread Trees with Lemon Icing image

Drizzles of lemony icing and sprinklings of sanding sugar give these simple gingerbread triangles their Christmas tree appearance and holiday flair.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 60

Number Of Ingredients 13

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
1/4 cup unsulfured molasses
2 tablespoons fresh lemon juice
1 1/3 cups confectioners' sugar
Sanding or coarse sugar (optional)

Steps:

  • Make cookies: In a medium bowl, whisk together flour, baking soda, ginger, cloves, cinnamon, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until creamy, 3 minutes. Add egg and beat to combine. Add molasses and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined. Wrap dough in plastic and refrigerate until firm, 1 hour (or up to 3 days).
  • Preheat oven to 350 degrees, with racks in upper and lower thirds. On a lightly floured work surface, roll out dough to a 1/4-inch thickness. With a sharp knife or cookie cutter, cut dough into small 2-inch-wide triangles. Arrange triangles, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are firm and golden at edges, 10 to 12 minutes. Let cool completely on sheets on wire racks.
  • Make icing: In a small bowl, combine lemon juice and confectioners' sugar and whisk until smooth. Drizzle icing over cooled cookies and sprinkle with sanding sugar, if desired.

Nutrition Facts : Calories 214 g, Fat 9 g, Protein 2 g

GINGERBREAD COOKIES WITH BUTTERCREAM ICING



Gingerbread Cookies with Buttercream Icing image

When it's time to start the cookie-baking season, this recipe always kicks off the festivities. My mother-in-law first shared it with me, but it's too good to keep to myself! You can tint the buttery gingerbread cookie icing a cheery pink or green and pipe it on with a decorating tip. -Ann Scherzer, Anacortes, Washington

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 15

2/3 cup shortening
1 cup sugar
1 large egg
1/4 cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon each ground cinnamon, cloves and ginger
ICING:
3 cups confectioners' sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1/4 teaspoon butter flavoring
3 to 4 tablespoons milk

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine flour, baking soda, salt and spices; gradually add to the creamed mixture and mix well. Refrigerate for 2 hours or overnight., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. cookie cutter into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove from pans to cool on wire racks., For icing, beat confectioners' sugar, butter, extracts and flavoring in a bowl. Gradually stir in enough milk to achieve desired consistency. Frost cookies.

Nutrition Facts :

GINGERBREAD COOKIES WITH ROYAL ICING



Gingerbread Cookies with Royal Icing image

Provided by Sandra Lee

Categories     dessert

Time 1h18m

Yield 12 to 15 cookies, depending upon your cookie cutters

Number Of Ingredients 12

1 package sugar cookie mix
1 egg
1/2 cup all-purpose flour
1/4 cup melted butter
2 tablespoons pumpkin pie spice
1/2 teaspoon ground ginger
1/4 cup dark molasses
1 teaspoon vanilla extract
2 large egg whites or 5 tablespoons meringue powder
2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
Food coloring, if desired

Steps:

  • For Gingerbread Cookies:
  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, blend all ingredients together and chill for up to 1 hour. Roll dough out on floured board about 1/8-inch thick. Cut desired shapes with cookie cutters and place onto sheet pan. Bake for 8 minutes in preheated oven.
  • For Royal Icing:
  • With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes till stiff and glossy. Add food coloring, if desired, and transfer to a pasty bag to pipe onto cookies.

FRESH GINGERBREAD WITH LEMON ICING



Fresh Gingerbread with Lemon Icing image

Provided by Nigella Lawson

Categories     Ginger     Dessert     Bake     Lemon     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 20 squares

Number Of Ingredients 16

For the gingerbread:
1/2 cup plus 2 tablespoons unsalted butter
1/2 cup plus 2 tablespoons brown sugar
3/4 cup plus 1 tablespoon light corn syrup
3/4 cup plus 1 tablespoon molasses
2 teaspoons fresh ginger, finely grated
1 teaspoon ground cinnamon
1 cup plus 2 tablespoons milk
2 large eggs, beaten to mix
1 teaspoon baking soda, dissolved in 2 tablespoons warm water
2 cups all-purpose flour
roasting pan, approximately 12 x 8 x 2 inches, greased and lined with foil or parchment paper
For the icing:
1 tablespoons lemon juice
1/2 cup plus 2 tablespoons confectioners' sugar, sifted
1 tablespoon warm water

Steps:

  • Preheat the oven to 325°F.
  • In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
  • Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
  • And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.

MOIST GINGERBREAD CAKE WITH LEMON GLAZE



Moist Gingerbread Cake With Lemon Glaze image

This dark, deeply moist, gingered beauty was created by Karen DeMasco, the pastry chef at Locanda Verde in New York. Beer and coffee add complexity, and the tangy lemon glaze counters the sweetness.

Provided by Florence Fabricant

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 19

Butter for greasing
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 1/4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg, preferably fresh
3/4 teaspoon salt
1 cup, packed, dark brown sugar
3 tablespoons turbinado sugar
2 1/2 tablespoons finely grated fresh ginger (a 2-ounce piece, peeled)
Grated zest of 2 lemons
1/2 cup grapeseed oil
1 large egg
3/4 cup stout beer
3/4 cup molasses
1/3 cup brewed coffee
3/4 teaspoon baking soda
1 cup confectioners' sugar, sifted
2 to 4 tablespoons lemon juice

Steps:

  • Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.
  • In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.
  • Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.
  • Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.
  • Place confectioners' sugar in a bowl, whisk in remaining zest and salt, then lemon juice (add up to 2 additional tablespoons to moisten if necessary). Spread over top of cake, allowing glaze to drip down the sides.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 13 grams, Carbohydrate 96 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 68 grams, TransFat 0 grams

Tips:

  • For the best flavor, use fresh, high-quality spices. Ground spices will lose their potency over time, so be sure to use spices that are no more than six months old.
  • Don't overmix the dough. Overmixing will make the cookies tough. Mix the dough just until the ingredients are combined.
  • Chill the dough before baking. Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at a moderate temperature. A moderate temperature will help the cookies bake evenly without burning.
  • Let the cookies cool completely before frosting. Frosting warm cookies will cause the frosting to melt and run.

Conclusion:

These gingerbread cookies with lemon frosting are a delicious and festive treat that are perfect for the holidays. With their warm, spicy flavor and tangy lemon frosting, these cookies are sure to be a hit with family and friends. So next time you're looking for a special holiday treat, give these gingerbread cookies a try!

Related Topics