Lemon Gingersnaps

 

My kids love ginger and the kick in these make them feel a little more adult - so it's ok to eat :) This recipe came from a friend, Gabi, who knows how to throw down a beautiful dessert.

Ingredients:

  • 2.5 cups (320g) flour 
  • 1.5 tsp. (8g) baking soda
  • 3/4 tsp. (4g) cinnamon
  • 1 tsp. (4g) ground ginger
  • 1/2 tsp (2g) ground cloves
  • 1/2 tsp. (5g) salt
  • 1/2 tsp. (2g) cayenne pepper
  • 1/2 cup (113g) softened butter
  • 1/2 cup (112g) sugar
  • 1 cup (209g) packed brown sugar
  • 1/3 cup (110g) molasses
  • 1/4 cup (70g) of egg whites
  • extra sugar in a bowl for rolling
  • 1/3 cup softened butter
  • 3 cups of powdered sugar 
  • 3 tbsp. lemon juice
  • 1 tbsp. lemon zest 

Recipe:

  1. Heat oven to 375.
  2. Combine the first 7 ingredients and set aside. 
  3. In another bowl, cream the softened butter.
  4. Then add in the sugars, molasses, and egg whites. Stir until combined. 
  5. Add the flour and spices mixture into the butter and sugar mixture. Mix till all incorporated. 
  6. Take the dough and make small 1-2inch round balls. Then roll balls in the extra sugar till coated. 
  7. Place on a greased cookie sheet or with parchment paper. 
  8. Bake for 13-15 minutes. Do NOT bake till they are completely hard because they will be too hard to eat. 
  9. Let cool on a cookie sheet. 
  10. Make the icing: on medium high speed, combine the powdered sugar, softened butter and about 2-3 Tablespoons of lemon juice adding the juice at small intervals. Then add in the zest. Sometimes I cover the mixer with a towel so the powdered sugar doesn’t go everywhere. 
  11. Place a dollop of the icing on a bit of the cooled cookie. OR you could take two cookies and use the icing to sandwich them together. 
  12. Keep in an airtight container. 

 

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