Lemon Glazed Ginger Cookies Recipe

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This is one of Lauren Chattman's favorite cookies for cookie swaps. It features the classic flavor combination of warm ginger and tangy lemon. Chattman is a former pastry chef and author of Cookie Swap! (Workman, 2010).
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  • 2 1/2 cups flour
  • 1 tablespoon McCormick® Ginger, Ground
  • 1 teaspoon McCormick® Cinnamon, Ground
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 cup granulated sugar
  • 1/4 cup molasses
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Lemon Glaze:
  • 2/3 cup confectioners’ sugar
  • 3 tablespoons heavy cream
  • 1 teaspoon McCormick® Pure Lemon Extract
20 mins
5 mins
1. Preheat oven to 350°F. Mix flour, ginger, cinnamon, baking soda and salt in medium bowl. Set aside.

2. Beat butter, granulated sugar and molasses in large bowl with electric mixer on medium-high speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Drop by tablespoonfuls about 2 inches apart onto greased baking sheets, flattening slightly with palm of hand.

3. Bake 9 to 11 minutes or until lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

4. Meanwhile, for the Glaze, mix confectioners’ sugar, cream and lemon extract in small bowl with wire whisk until smooth. Drizzle over cooled cookies. Let stand 30 minutes or until glaze is set.Storage Tip: Store cookies in airtight container between layers of parchment paper up to 3 days.

Make Ahead Tip: Place balls of unbaked cookie dough in single layer on parchment paper-lined baking sheet. Freeze until firm. Transfer dough to freezer-weight resealable plastic bags. Freeze up to 1 month. Bake unthawed cookie dough as directed, increasing bake time by 1 to 2 minutes.
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Nutrition (per serving)
Calories: 167 Calories
Fat: 7 Grams
Protein: 2 Grams
Cholesterol: 26 Milligrams
Carbohydrates: 24 Grams
Sodium: 150 Milligrams
Fiber: 1 Grams

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