Lemon Gingersnap Cookies
CDKitchen https://www.cdkitchen.com
Serves/Makes: 48 | Ready In: 30-60 minutes
Ingredients:
3/4 cup unsalted butter, room temperature
1 cup dark brown sugar
1/4 cup unsulphured molasses
1 large egg
1/2 teaspoon pure vanilla extract
1 lemon, zest only (optional)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
white sugar or coarse white sugar for dusting the cookies
Directions:
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. If piping the cookies, have ready a pastry bag fitted with a star or plain tip.
Place the butter and brown sugar in the bowl of an electric mixer, fitted with the paddle attachment, and cream until light and fluffy, about 3 minutes. Add the molasses, egg, and vanilla extract and mix until incorporated.
Sift together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Fill the pastry bag two-thirds full and pipe 1-1 1/2" mounds of dough, 2 inches apart, on the baking sheets. Can also form the dough into 1-inch balls.
Place on the baking sheet and, with the bottom of a glass that has been lightly dusted with flour, flatten the cookies slightly. Sprinkle the cookies with granulated white sugar. Bake about 10 minutes or until the cookies feel dry and firm on top. Cool on a wire rack.
Tip: Lightly grease, or spray with Pam, your measuring cup before pouring in the molasses. This prevents the molasses from sticking to the cup.
Recipe Location: https://www.cdkitchen.com/recipes/recs/32/LemonGingersnapCookies62792.shtml
Recipe ID: 31047
Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!
This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.