Name: Gingerbread Cookies with Lemon Frosting
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24
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; 4 ounces cream cheese, softened; 2-1/2 cups confectioners’ sugar; 1 tablespoon grated lemon zest; 2 tablespoons lemon juice; 1 teaspoon vanilla extract

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

Scale

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