A tangy lemon frosting complements this soft ginger cookie.
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1/2 cup sugar
1/2 cup Land O Lakes® Butter, softened
1 large Land O Lakes® Egg
1/2 cup mild molasses
1/2 cup hot water
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
4 cups powdered sugar
2 teaspoons freshly grated lemon zest
4 to 6 tablespoons milk
Freshly grated lemon zest, if desired
Heat oven to 375°F.
Combine sugar, 1/2 cup butter and egg in large bowl. Beat at medium speed until well mixed. Add molasses and water. Beat until well mixed. Add all remaining cookie ingredients. Beat at low speed until well mixed. (Mixture will resemble heavy cake batter.)
Drop dough by rounded teaspoonfuls, 2 inches apart, onto greased cookie sheets. Bake 8-10 minutes or until set. Cool completely.
Combine powdered sugar, 1/2 cup butter and lemon zest in small bowl. Beat at medium speed, scraping bowl often and gradually adding enough milk for desired frosting consistency. Frost cooled cookies. Sprinkle with lemon zest, if desired.
Explore reviews fromour online community
I have searched for thirty plus years for this recipe. My great aunt make these cookies when I was a child and I could never find the recipe. They are just as I remember them!
Fabulous! Made this with my 4 1/2 year old son - he had a great time with every step, from running the mixer he's a pro to zesting his first lemon. Recipe is very clear, easy to make and follow without changing anything. Made exactly 4 dozen.