Friday, December 23, 2011

My Favorite Christmas Cookies

Well my favorite Christmas cookies are probably not what you would call... a "classic" Christmas cookie.  You know- snickerdoodle, sugar, macaroons, etc. etc.

Those are all great (actually I don't recall ever trying a macaroon, so I wouldn't be a fair judge...), but nope.  My favorite cookie was first made last year on my Mom, sister and I's annual "Holiday Baking Day."  Basically we get together and make about a bajillion cookies all day long.  And then sit around and complain about how our stomachs and feet hurt and we don't want to see another cookie for the rest of the year (although that's a lie).  It is one of my favorite days of the year!

Yesterday was our baking day and I was most looking forward to these cookies: Ginger-Lemon cookies.  More specifically, they are a soft, ginger cookie that is amazing on its own, with a lemon glaze/frosting.  The two flavors are amazing together!  The first time we made them, I definitely was not expecting them to be THAT good.  They are one of my very favorite cookies, ever! They are so soft and moist and the lemon frosting is the secret weapon!

Ginger Cookies with a Lemon Glaze
Yields: 24 cookies
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 2 tablespoons white sugar
  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. 
Lemon Glaze:
1 cup powdered sugar
1 teaspoon grated lemon peel
4 teaspoons lemon juice

Mix together and after cookies are cooled, frost cookies.  If using sprinkles or other topping, decorate right after you frost it (before it slightly hardens and the topping will not stick to the frosting).

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