Gingerbread Cookies with Lemon Frosting
The comforting warmth of gingerbread combined with the zesty brightness of lemon frosting makes these cookies a delightful treat for any season. These gingerbread cookies are soft, spiced, and perfectly balanced with a creamy lemon frosting that adds a pop of freshness. They’re sure to be a hit whether you’re baking for a holiday, a special occasion, or just a cozy night in.
Ingredients:
For the Cookies:
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 2 large eggs, at room temperature
- 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 zest
- 1/2 teaspoon salt
For the Frosting:
- 4 ounces cream cheese, softened
- 2-1/2 cups confectioners’ sugar
- 1 tablespoon grated lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Directions:
- Prepare the Oven and Dough:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy, about 5-7 minutes.
- Beat in the eggs one at a time, then stir in the molasses.
- Mix Dry Ingredients:
- In a separate bowl, whisk together the flour, ground ginger, baking soda, allspice, cardamom, cinnamon, lemon zest, and salt.
- Combine and Shape:
- Gradually beat the dry ingredients into the creamed mixture until well combined.
- Shape the dough into 1-inch balls and place them 2 inches apart on ungreased baking sheets.
- Bake:
- Bake in the preheated oven until the tops are nicely cracked, about 8-10 minutes.
- Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
- Prepare the Frosting:
- In a bowl, beat the cream cheese until fluffy.
- Add the confectioners’ sugar, lemon zest, lemon juice, and vanilla extract. Beat until the frosting is smooth.
- Frost and Serve:
- Once the cookies are completely cooled, frost them with the lemon frosting.
- Store the frosted cookies in an airtight container in the refrigerator.
Nutritional Information:
- Calories: 150 kcal per cookie
- Servings: 24 cookies
Prep Time:
- 15 minutes
Cooking Time:
- 10 minutes
Total Time:
- 25 minutes
These gingerbread cookies with lemon frosting are not only a feast for the taste buds but also a visual treat that promises to bring a smile to anyone who tries them. Enjoy baking and savoring these delightful cookies!
Gingerbread Cookies with Lemon Frosting
- Total Time: 25 minutes
- Yield: 24 1x
Description
These Gingerbread Cookies with Lemon Frosting combine the warm, spiced flavors of traditional gingerbread with a bright, zesty lemon frosting, making them the perfect festive treat. The combination of ground ginger, allspice, cardamom, and cinnamon creates a rich, aromatic dough that is balanced beautifully by the tangy lemon zest and creamy frosting.
Ideal for holiday gatherings or as a sweet gift, these cookies are not only delicious but also easy to make. Whether you’re an experienced baker or a beginner, this recipe will fill your kitchen with the delightful scents of the season and leave your taste buds craving more. Perfect for enjoying with a hot cup of tea or sharing with loved ones, these cookies are sure to become a holiday favorite.
Ingredients
1/2 cup butter, softened
3/4 cup packed brown sugar
2 large eggs, room temperature
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 zest
1/2 teaspoon salt
For the frosting:
4 ounces cream cheese, softened
2–1/2 cups confectioners’ sugar
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and molasses.
In another bowl, whisk together the flour, ground ginger, baking soda, ground allspice, ground cardamom, ground cinnamon, grated lemon zest, and salt. Gradually beat this mixture into the creamed mixture.
Shape the dough into 1-inch balls and place them 2 inches apart on ungreased baking sheets. Bake until tops are cracked, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely.
For the frosting, beat cream cheese until fluffy. Add confectioners’ sugar, grated lemon zest, lemon juice, and vanilla extract; beat until smooth. Frost cookies. Refrigerate in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 150 kcal