Gingerbread Cookies with Lemon Frosting Recipe

Gingerbread Cookies with Lemon Frosting Recipe
Gingerbread Cookies with Lemon Frosting Recipe photo by Taste of Home
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Gingerbread Cookies with Lemon Frosting Recipe

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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
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1/4 cup molasses
  • 3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • FROSTING:
  • 4 ounces cream cheese, softened
  • 2-1/2 cups confectioners' sugar
  • 1 tablespoon grated lemon peel
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Directions

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. 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: about 4 dozen.
Originally published as Gingerbread Cookies with Lemon Frosting in Country Woman Christmas Annual 2011, p63

Nutritional Facts

1 cookie with 1 teaspoon frosting: 100 calories, 3g fat (2g saturated fat), 15mg cholesterol, 105mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1/4 cup molasses
  • 3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • FROSTING:
  • 4 ounces cream cheese, softened
  • 2-1/2 cups confectioners' sugar
  • 1 tablespoon grated lemon peel
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  1. 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.
  2. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. 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.
  3. 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: about 4 dozen.
Originally published as Gingerbread Cookies with Lemon Frosting in Country Woman Christmas Annual 2011, p63

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