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Gingerbread Cookies with Lemon Frosting

 Gingerbread Cookies with Lemon Frosting
When I spread these spicy gingerbread rounds with my lemony cream-cheese frosting, I knew I had a hit. Cardamom and allspice add a hint of chai tea flavor. —Aysha Schurman, Ammon, Idaho
48 ServingsPrep: 25 min. Bake: 10 min./batch + cooling


  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1/4 cup molasses
  • 3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon each ground cardamom, cinnamon and allspice
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • 4 ounces cream cheese, softened
  • 2-1/2 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Beat in eggs and molasses. Combine the flour, ginger, baking soda,
  • cardamom, cinnamon, allspice, lemon peel and salt; gradually add to
  • creamed mixture and mix well.
  • Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets.

2 of 2

Gingerbread Cookies with Lemon Frosting (continued)

Directions (continued)

  • Bake at 350° for 8-10 minutes or until tops are cracked. Cool
  • for 2 minutes before removing from pans to wire racks to cool
  • completely.
  • In a small bowl, beat cream cheese until fluffy. Add confectioners’
  • sugar, lemon juice, peel and vanilla; beat until smooth. Frost
  • cookies. Store in an airtight container in the refrigerator. Yield:
  • 4 dozen.
Nutritional Facts: 1 cookie equals 100 calories, 3 g fat (2 g saturated fat), 16 mg cholesterol, 103 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.