Gingerbread Cookies With Lemon Frosting Recipes

FRESH GINGERBREAD WITH LEMON ICING

Steps:

• Preheat the oven to 325°F.
• In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
• Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
• And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.

FROSTING FOR GINGERBREAD COOKIES

Steps:

• Mix sugar, butter and lemon juice.
• If too thick add a little milk or water.
• If too thin, add more powdered sugar!
• Can divide into portions and tint.

GINGERBREAD TREES WITH LEMON ICING

Steps:

• Make cookies: In a medium bowl, whisk together flour, baking soda, ginger, cloves, cinnamon, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until creamy, 3 minutes. Add egg and beat to combine. Add molasses and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined. Wrap dough in plastic and refrigerate until firm, 1 hour (or up to 3 days).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. On a lightly floured work surface, roll out dough to a 1/4-inch thickness. With a sharp knife or cookie cutter, cut dough into small 2-inch-wide triangles. Arrange triangles, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are firm and golden at edges, 10 to 12 minutes. Let cool completely on sheets on wire racks.
• Make icing: In a small bowl, combine lemon juice and confectioners' sugar and whisk until smooth. Drizzle icing over cooled cookies and sprinkle with sanding sugar, if desired.

QUICK TANGY LEMON ICING FOR GINGERBREAD COOKIES

Steps:

• place all ingredients in a bowl and mix until smooth.
• if the icing is too thick/dry, add more corn syrup until the consistency is to your liking.