Ginger cookies enhanced with a citrus lemon-lime frosting.
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1 cup Land O Lakes® Butter, softened
3/4 cup sugar
1 large Land O Lakes® Egg
1 tablespoon freshly grated lemon zest
1/2 teaspoon freshly grated lime zest
2 1/4 cups all-purpose flour
1/4 cup crystallized ginger, finely chopped
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups powdered sugar
1 teaspoon freshly grated lemon zest
3 to 5 tablespoons lemon juice
*Substitute 1/8 teaspoon ground ginger.
Heat oven to 375°F.
Combine butter and sugar in bowl. Beat at medium speed until creamy. Add egg, 1 tablespoon lemon zest and 1/2 teaspoon lime zest; continue beating until well mixed. Add flour, ginger, baking powder and salt; beat at low speed until well mixed.
Shape dough into 1 1/4-inch balls with lightly floured hands; roll in sugar. Place 1 inch apart onto ungreased cookie sheets. Flatten to 1 1/2-inch circle with bottom of glass dipped in sugar. Bake 7-10 minutes or until edges just begin to brown. Cool completely.
Combine powdered sugar, 1 teaspoon lemon zest, 1/2 teaspoon lime zest and enough lemon juice for desired spreading consistency in bowl. Spread about 1 teaspoon glaze over top of each cooled cookie; let stand until glaze is completely set.
The grated zest of one lemon or lime equals about 1 tablespoon.
Explore reviews fromour online community
I totally ramped up the citrus in this cookie -- and used all the zest from a lemon and a lime either in the cookie dough or the glaze. I can't imagine using the quantities called for in the original recipe; it would be very bland. These are a nice glazed cookie, but be sure to use lots of lemon and lime zest.
Great recipe. Everyone that tries these loves them. This will be my 4th year of making these cookies as holiday gifts.