I used to think sugar cookies were the ultimate iced Christmas cookie. They are certainly a classic but let’s be honest, they are really just sugar on sugar no matter how beautifully they are decorated. Why not add some flavor to the sweetness? Over the last few years I have developed a love for ginger bread. That spice blended with a bit of sweet icing is absolutely delicious. Add in a hint of lemon and I’m hooked; you’re going to have to hold me back from eating the entire batch of cookies!
- If you prefer a thin glaze instead of icing, add extra milk to the icing until it is the consistency you desire.
- If you need to approach this recipe in steps, tackle the cookies one day and ice them the next day.
Lemon Iced Ginger Cookies
3 ½ cups all-purpose flour
2 teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 teaspoon baking soda
1 cup packed brown sugar
1 cup granulated sugar
4 tablespoons butter (softened)
3 large eggs
¾ cup molasses
Zest of 1 lemon
3 tablespoons milk (I used unflavored almond milk but you can use whatever type of milk you prefer.)
1 ½ cups powdered sugar
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a medium bowl, combine flour, ginger, cloves, salt and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar with granulated sugar and butter. Add eggs and molasses. Mix in dry ingredients 1 cup at a time.
Scoop tablespoon-sized mounds of cookie dough and place on the parchment paper. Leave 2-inches between the cookies. Bake for 8 to 10 minutes. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks.
Once cookies are cooled completely, add icing ingredients to a small bowl and whisk until powdered sugar fully mixed into milk (there should not be any lumps). Spread icing over cookies as desired.