LEMON-FROSTED GINGER COOKIES
Enjoy these lemon-frosted cookies made using Betty Crocker® gingerbread cookie mix - a homemade Christmas dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, butter, honey, flour and egg until dough forms. Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls about 2 inches apart.
- Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
- In small bowl, mix cream cheese, powdered sugar and lemon peel. Frost cookies.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 130 mg
GINGER-LEMON COOKIES
Another great ginger cookie recipe. I found this a long time ago in an article about all-time best cookies (this one was submitted by a cookie-making all-star named Andrea Gordon.)
Provided by spatchcock
Categories Dessert
Time 28m
Yield 28 cookies
Number Of Ingredients 11
Steps:
- Set the oven at 325 degrees.
- Line 2 baking sheets with parchment.
- In an electric mixer, cream the butter with the 3/4 cup plus 1 tablespoon sugar.
- When the mixture is smooth, beat in the egg, lemon rind, and vanilla.
- Sift the flour, baking powder, ginger, and salt.
- With the mixer set on its lowest speed, add the dry ingredients to the batter.
- Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.
- With floured hands, using heaping teaspoons of the dough to form balls, roll them until smooth.
- Arrange them 2-inches apart on the baking sheets.
- Put the remaining 3 tablespoons of sugar in a bowl.
- Dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3-inch thickness.
- Bake the cookies for 18 minutes or until the edges are golden brown.
- Cool on wire racks.
- Store in an airtight container.
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
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and molasses. In another bowl, whisk the next 8 ingredients; gradually beat into creamed mixture., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until tops are cracked, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese until fluffy. Add remaining ingredients; beat until smooth. Frost cookies. Refrigerate in an airtight container.
Nutrition Facts : Calories 100 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 105mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
FROSTED GINGER COOKIES
Found this recipe in a sunset magazine. I made them for my Christmas packages. I am glad I gave most of them away because otherwise I'd have eaten all of them within hours! Lot's of praise has been received for my baking skills this year from the recipients. Soft texture, spicy flavor and yummy frosting.
Provided by PBShakes
Categories Dessert
Time 35m
Yield 35 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 350. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses and blend well.
- In medium bowl, stir together flour, baking soda, salt and spices. Add butter to mixture and blend well.
- Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks.
- Meanwhile, make glaze: Combine powdered sugar with 1 tbsp water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies and cool until glaze hardens.
Nutrition Facts : Calories 104.1, Fat 4.2, SaturatedFat 2.6, Cholesterol 16.5, Sodium 100.1, Carbohydrate 16, Fiber 0.3, Sugar 10.1, Protein 1
FROSTED LEMON SUGAR COOKIES
I just find the sugar cookie recipes a bit too rich for my taste, so I modified them by adding some lemon.
Provided by Lulu MD
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter in a bowl with an electric mixer until creamy. Add 1 cup sugar, vegetables oil, lemon juice, and vanilla extract; mix to combine. Add egg and mix until thoroughly incorporated.
- Sift together flour, cream of tartar, baking soda, and salt in a bowl. Add flour mixture to the butter mixture; mix until well combined.
- Pour 1/4 cup sugar into a small bowl. Form dough into 1-inch balls. Roll each ball into sugar to coat and place on an ungreased baking sheet.
- Bake in the preheated oven until lightly browned, about 10 minutes. Remove from oven, transfer to a wire rack and cool completely, about 30 minutes.
- Mix together powdered sugar and lemon juice for the frosting in a small bowl until smooth. Pour frosting over cookies and allow to harden for at least 5 minutes before serving.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 21.2 g, Cholesterol 17.9 mg, Fat 8.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 80.9 mg, Sugar 13.1 g
SOFT LEMON-GINGER COOKIES
Loaded with old-fashioned flavor, this yummy cookie is hard to beat. You'll love munching a few with coffee, tea or a glass of cold milk.-Sharon Bretz, Havre de Grace, Maryland
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine the flour, baking soda, cream of tartar, ginger and salt; gradually add to creamed mixture and mix well., Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Immediately remove to wire racks to cool.
Nutrition Facts : Calories 218 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 246mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
FROSTED LEMON COOKIES
These cookies were made by a lady in a cookie exchange years ago and they've been a holiday favorite ever since. They're the first to go on the entire cookie tray! They are amazing. I'd eat them year-round if they didn't require a little extra prep time with the fresh lemon!
Provided by SHERRIBERRI519
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- Combine butter and sugar for cookies in a large bowl; beat with an electric mixer until fluffy. Mix in cornstarch. Add flour, lemon juice, and lemon peel; beat on low speed until a soft dough forms. Shape dough into a 2-inch diameter log. Wrap in waxed paper and chill in the refrigerator until firm, 1 to 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove dough from refrigerator and cut into 1/4-inch slices. Place cookies on an ungreased cookie sheet.
- Bake in the preheated oven until firm, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Repeat with remaining dough.
- While cookies are baking, combine powdered sugar, butter, lemon peel, lemon juice, and food coloring for frosting in a large bowl; beat with an electric mixer until smooth. Spread frosting onto cooled cookies. Let frosting dry completely before storing.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 18.9 g, Cholesterol 33.9 mg, Fat 12.9 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 8.1 g, Sodium 91.4 mg, Sugar 8.9 g
LEMON LOVER'S COOKIES
This light cookie will melt in your mouth. They're sure to be a hit wherever you serve them-mine always are!-Virginia Dillard, Whitmire, South Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield About 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon zest; gradually add to creamed mixture and mix well., Shape into a 1-1/2-in. roll; wrap in plastic. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets., Bake at 350° until edges are golden brown,10-12 minutes. Gently remove to wire racks to cool completely., In a small bowl, beat butter until fluffy. Add the confectioners' sugar, lemon juice and zest; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon zest if desired. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 74 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 37mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
LEMON-FROSTED SUGAR COOKIES
I was looking to make sugar cookies for an event and disappointed to not find a relatively healthy version here. So now I'm adding one. This one began as a Cooking Light recipe and includes my adjustments. Not your typical sugar cookie, the wheat germ gives these a pale brown color and a nuttiness that contrasts nicely with the lemon glaze. The dough needs to chill at least four hours and does best if chilled overnight, so you need to plan ahead with this one.
Provided by justcallmetoni
Categories Dessert
Time 48m
Yield 20 3 inch sq cookies, 20 serving(s)
Number Of Ingredients 21
Steps:
- To prepare cookies, beat Splenda, sugar, yogurt and butter in a large bowl at medium speed of a mixer until well blended (about 4 minutes).
- Add egg, egg whites, lemon zest and vanilla beating well.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking powder, baking soda and salt. Add dry ingredients to the sugar mixture, mixing well. Spoon dough into a sealable bag, flatten to 1 1/2-inch disc and chill 4 hours or overnight.
- Preheat oven to 400°.
- Roll dough to a 15 x 12-inch rectangle on a heavily floured surface. Cut dough into 20 (3-inch) squares using a sharp knife. If the dough gets very soft in this stage, return to the fridge to chill again to retain firmness. Too much flour will end with a tough cookie.
- Alternately, use your favorite cookie cutters to make shapes; note this may change the yield and nutritional value per cookie.
- Place cookies 2-inches apart on baking sheets prepared with a light coat of cooking spray.
- Bake at 400° for 8 minutes or until golden. Immediately remove cookies from pans using a wide spatula, and cool on wire rack.
- To make icing, combine powdered sugar, 1 tablespoon milk, lemon juice, and 1/4 teaspoon vanilla. If the icing seems too thick, add a bit more lemon juice to thin. Stir in food coloring, if desired. Spread about 2 teaspoons of the icing over each 3-inch cookie, or place icing in a small zip-top plastic bag or pastry bag and tip. If using disposible bag, trim a tiny hole in one corner, and drizzle icing over cookies.
- If the icing seems to be too thick you can add more lemon juice (which will make the icing more tart) or you can add a little more milk (which keeps the flavor more neutral).
- Sprinkle with assorted sugar sprinkles or other decorations, if desired.
Nutrition Facts : Calories 160.7, Fat 4, SaturatedFat 2.3, Cholesterol 19.8, Sodium 97.5, Carbohydrate 29.3, Fiber 0.5, Sugar 18.7, Protein 2.3
LEMON GINGER SANDWICH COOKIES
I like to use star cutters for these..but any shape would do..adapted from Elinor Klivans..recipes..Big Fat Cookies. the lemon zest is outstanding in this recipe both in the cookie and the filling
Provided by grandma2969
Categories Dessert
Time 45m
Yield 9 sandwich cookies
Number Of Ingredients 13
Steps:
- to prepare the cookies:.
- sift dry ingredients into a medium bowl and set aside.
- in a large bowl, using an electric mixer on medium speed.beat the butter and powdered sugar till smooth -- about 1 minute.
- stop and scrape down sides of bowl as needed during mixing --.
- on low speed, mix in dry ingredients and the dough holds together and comes away from the sides of the bowl.
- divide the dough in half and form into two 6" discs -- wrap each in plastic wrap and refrigerate the dough until cold -- at least 45 minutes.
- preheat the oven to 325*.
- Line two cookie sheets with parchment paper or lightly spray with non stick spray.
- unwrap one piece of dough.lightly flour the rolling surface and rolling pin.roll the dough into a rectangle 12x8".and 1/4" thick.
- slide a butter knife under it to loosen it from the rolling surface.
- use a cookie cutter to cut out 3 1/2" circles or any shape you prefer --.
- set dough scraps aswide.
- place dough with help of thin metal spatula.cake frosting utensil works great here.
- 1" apart on prepared sheets -- they do not spread very much -- Repeat the rolling and cutting process with the second piece of dough. gather together all of the dough scraps, forming a smooth dish.repeat the rolling and cutting process.you will have 18 cookies when finished.
- cut about 1" circle, or other shape from the center of half of the cookies.and remove these from the cookies -- you can bake these for snacks.
- bake the cookies one sheet at a time until edges are light broqwn and tops are firm.about 20 minutes.
- cool for 3 minutes on the sheets before transfering them to a wire rack to cool completely.
- to prepare the FILLING:.
- in a medium bowl, using an electric mixer on medium speed, beat the butter, powdered sugar, lemon zest and lemon zest till smooth.
- turn the cookies without the holes, bottom side up.leave just 1/8" plain edge, spread about 1 tblspoon filling on each one.
- place the bottoms of the cookies with the holes on top of the filling.
- Cookie sandwiches can be wrapped individually in plastic wrap and stored in a tightly covered container in refrigerator for up to 4 days.
- bring to room temperature before serving to enhance lemon flavors.
BUTTERCREAM-FROSTED LEMON SUGAR COOKIES
Super tender and chewy lemon-infused sugar cookies with an optional sweet lemony buttercream frosting are a beautiful bright treat to enjoy (and maybe even share!) I like to make a half recipe of the frosting, and keep about half of the cookies unfrosted, since not everyone always wants the extra sweetness!
Provided by Rebekah Rose Hills
Categories Sugar Cookies
Time 55m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with a silicone baking mat (such as Silpat®) or parchment paper.
- Cream sugar and 1 cup butter together in a bowl with an electric mixer on high until light and fluffy, about 2 minutes. Add in egg yolks, 1 at a time, until well incorporated and fluffy; don't overmix. Blend in all of the zest from the lemon and 3 tablespoons of lemon juice (if you have extra juice, reserve it for the frosting).
- Combine flour, baking soda, and cream of tartar in a bowl and whisk to blend. Slowly add the dry ingredients to the mixing bowl with the butter-sugar mixture and mix in on low speed until just combined. Scrape down the sides and bottom with a spatula until cookie dough is evenly blended.
- Use a 1 1/2-tablespoon cookie scoop to scoop out 12 dough balls and set, evenly spaced, onto the prepared baking sheet. Don't flatten them, you can leave them just as they come out of the scoop. If you don't have a scoop, just shape walnut-sized balls by hand.
- Bake in the preheated oven until bottoms are very lightly browned and tops begin to appear crackled, 10 to 11 minutes. Cool on the baking sheet for 2 to 3 minutes and then very carefully move to a cooling rack to complete cooling (they will be very soft still).
- Repeat with remaining dough until all cookies are baked and cooled.
- When cookies are cooled, make the buttercream frosting by whipping 3 cups of confectioners' sugar with 1/2 cup butter; start on low speed until butter and sugar begin to combine, then turn up the speed slowly. When sugar and butter are mostly combined, add in lemon juice and whip until creamy and smooth. Check consistency and flavor; you can add a little extra lemon juice or milk if you want a creamier consistency. But if you want the texture fairly stiff you may not need extra liquid at this point.
- Frost the cooled cookies as desired and allow the buttercream to set before stacking or storing the cookies.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 29.3 g, Cholesterol 44.9 mg, Fat 9.8 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 6 g, Sodium 44.7 mg, Sugar 20.7 g
FROSTED GINGER COOKIES
My husband and I just built a new house in a small rural community in western New York. I work all day in an office, and I enjoy baking in the evening to relax. The wonderful aroma of these soft delicious cookies in our oven has made our new house smell like home. -Jeanne Matteson, South Dayton, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks. , For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners' sugar, vanilla and salt; mix well. Frost warm cookies.
Nutrition Facts :
FROSTED GINGER COOKIES
Make and share this Frosted Ginger Cookies recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 35m
Yield 40 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes.
- Mix in egg and molasses.
- In a medium bowl, stir together flour, baking soda, and spices.
- Add to butter mixture and blend well.
- Fill a shallow bowl with granulated sugar.
- Break off walnut-size pieces of dough and roll into balls; roll balls in sugar.
- Arrange on greased cookie sheets and bake until golden brown, about 10 minutes.
- Transfer to cooling racks.
- Meanwhile, make glaze: Combine powdered sugar with 1 tablespoons water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies.
Nutrition Facts : Calories 91.1, Fat 3.6, SaturatedFat 2.2, Cholesterol 13.8, Sodium 93.6, Carbohydrate 14, Fiber 0.2, Sugar 8.8, Protein 0.8
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- Combine sugar, 1/2 cup butter and egg in large bowl. Beat at medium speed until well mixed. Add molasses and water. Beat until well mixed. Add all remaining cookie ingredients. Beat at low speed until well mixed. (Mixture will resemble heavy cake batter.)
- Drop dough by rounded teaspoonfuls, 2 inches apart, onto greased cookie sheets. Bake 8-10 minutes or until set. Cool completely.
- Combine powdered sugar, 1/2 cup butter and lemon zest in small bowl. Beat at medium speed, scraping bowl often and gradually adding enough milk for desired frosting consistency. Frost cooled cookies. Sprinkle with lemon zest, if desired.
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