EASY LEMON CAKE COOKIES WITH ICING
Fast, easy, and clean up is a snap! Let your kids help with this one.
Provided by Karla Gonzalez
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with foil.
- Mix together cake mix, eggs, and vegetable oil. Drop by rounded teaspoons onto baking sheets and bake for no more than 8 minutes. Do not overbake! Once all the cookies are done. Remove the foil. You have a no need to clean baking sheet.
- To Make Lemon Icing: Mix together confectioners' sugar, lemon extract, and milk. Mix ingredients together (more or less to your desired liking). When the cookies are warm or completely cooled, place as much icing on them as you like!
Nutrition Facts : Calories 287.1 calories, Carbohydrate 41.6 g, Cholesterol 42.2 mg, Fat 12.1 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 2.9 g, Sodium 320.6 mg, Sugar 28.7 g
GINGERSNAP SANDWICH COOKIES WITH LEMON BUTTERCREAM FROSTING
Enjoy these light and fluffy gingered flavored sandwich cookies - perfect dessert for a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 34
Number Of Ingredients 16
Steps:
- In large bowl, beat 1/2 cup butter and sugars with electric mixer on medium speed until light and fluffy. Beat in molasses and water until blended (mixture may look curdled). On low speed, beat in flour, ginger, cinnamon, baking soda, cloves and salt. Divide dough in half; wrap each half in plastic wrap. Refrigerate about 2 hours or until chilled.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On well-floured surface, roll half of dough at a time to 1/8-inch thickness (keep remaining dough refrigerated). Cut with 2-inch round cookie cutter. Using large end of a piping tip or 1/2-inch round canapé cutter, cut a hole in center of half of the cutouts. Carefully transfer to cookie sheets, placing 1/2 inch apart. Reroll scraps.
- Bake 9 to 12 minutes or until set in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- In large bowl, beat frosting ingredients on medium speed until light and fluffy. Spread about 1 heaping teaspoon frosting on each whole cookie; top with cutout cookie. If desired, sprinkle additional grated lemon peel on frosting in center.
Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich Cookie, Sodium 95 mg, Sugar 16 g, TransFat 0 g
QUICK TANGY LEMON ICING FOR GINGERBREAD COOKIES
This is a very easy recipe that only uses a handful of ingredients and tastes wonderful! Lemon and gingerbread are a perfect combination together. This icing also dries hard and shiny, so it is perfect for gingerbread men. Try it, you won't be disappointed! Make sure that you use FRESH lemon juice, not the bottled kind. It will affect the flavor!
Provided by SaddleUp87
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- place all ingredients in a bowl and mix until smooth.
- if the icing is too thick/dry, add more corn syrup until the consistency is to your liking.
Nutrition Facts : Calories 538.4, Fat 0.1, Sodium 16.4, Carbohydrate 137.9, Sugar 123.9, Protein 0.1
GIANT GINGER COOKIES WITH TANGY LEMON ICING
Make and share this Giant Ginger Cookies With Tangy Lemon Icing recipe from Food.com.
Provided by ratherbeswimmin
Categories Drop Cookies
Time 1h30m
Yield 12 large cookies
Number Of Ingredients 20
Steps:
- Cookies: In a bowl, stir together the flour, spices, baking soda, salt, and pepper; set aside.
- In a bowl of stand mixer, cream butter and sugars together until smooth.
- Add egg; beat until incorporated, then beat in molasses, candied ginger, and fresh ginger.
- Gradually add flour mixture, mixing just to combine.
- Chill dough until slightly firm, about 1 hour.
- Preheat oven to 350°; line 2 baking sheets with parchment paper.
- Scoop dough into 2 1/2 inch balls (use No 20 scoop or a 1/4-cup measuring cup).
- Smooth into balls, coat in turbinado sugar, and arrange on prepared baking sheets, spacing 3 inches apart.
- Flatten balls with the bottom of a measuring cup, then bake 15-18 minutes, or until set.
- Let cookies cool on the pan for 5 minutes, then transfer to a rack.
- Icing: whisk all the ingredients for the icing together until smooth; then spread a tablespoon of icing on each cookie with a spatula.
- Allow to harden before serving.
Nutrition Facts : Calories 380.2, Fat 12.3, SaturatedFat 7.5, Cholesterol 48.3, Sodium 193.6, Carbohydrate 63.2, Fiber 0.9, Sugar 40.9, Protein 5.4
GINGERBREAD WITH LEMON TOPPING
Add a twist to the regular gingerbread with a distinctive lemon sauce topping. You can make it sweeter or spicier to suit your taste.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oven to 325°F. Spray 9x5-inch or 8x4-inch loaf pan with cooking spray. In medium bowl, beat all gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 to 2 minutes, scraping bowl occasionally, until well mixed. Pour into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in 1 1/4 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in egg yolk. Boil and stir 1 minute; remove from heat. Stir in lemon peel and lemon juice.
- Cool gingerbread 10 minutes; remove from pan. Serve warm or cool gingerbread with warm or cool lemon sauce.
Nutrition Facts : Calories 300, Carbohydrate 52 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 23 g, TransFat 1 g
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.
GINGERBREAD TREES WITH LEMON ICING
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
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
FRESH GINGERBREAD WITH LEMON ICING
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
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.
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