Gingerbread Trees with Lemon Glaze

 

DAY 1   PEPPERMINT CREAM BITES                  DAY 2   GINGERDOODLE COOKIES

DAY 3   MINT OREO BARK                                      DAY 4   BISCOFF ROLO POPCORN

DAY 5  EGGNOG BUNDT CAKE

I know that last week I posted gingerdoodles, and if you aren’t a ginger fan I’m sorry, but around here we can’t get enough of ginger flavored sweet treats.  In cookies, cakes, and truffles, you name it we love it.  These particular cookies have been a must make the past few holiday seasons, but have yet to make their way to the blog.  They are perfect for the holdiays because they are triangle shaped and drizzled with icing to make them look like Christmas trees.  Even better than that, the icing is LEMON!  It is the perfect tangy kick the compliment the strong ginger flavor of the cookies.

 

The original recipe also calls for the addition of coarse sugar on top.  I have opted not to the do the sugar because I find that while it is adorable, it is more mess than it’s worth!  Either way this are wonderful this time of year!

 

Gingerbread Trees with Lemon Icing

Ingredients

    For the cookies:
  • 2 1/2 cups FLOUR
  • 1 teaspoon BAKING SODA
  • 1 teaspoon GROUND GINGER
  • 1/2 teaspoon GROUND CLOVES
  • 1/2 teaspoon CINNAMON
  • 1 teaspoon COARSE SALT
  • 1 cup UNSALTED BUTTER, room temp
  • 3/4 cup SUGAR
  • 1 EGG
  • 1/4 cup UNSULFURED MOLASSES
  • For the icing:
  • 2 tablespoons FRESH LEMON JUICE
  • 1 1/3 cups POWDERED SUGAR
  • COARSE SUGAR (optional)

Instructions

  1. 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. 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. Preheat oven to 350 degrees. 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. To make the icing, combine lemon juice and confectioners' sugar in a small bowl. Whisk until smooth. Drizzle icing over cooled cookies and sprinkle with sanding sugar, if desired.
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http://www.crumbsandchaos.net/2012/12/gingerbread-trees-with-lemon-glaze/

Recipe Source: Everyday Food Magazine

 

This post is linked to Trick or Treat Tuesday, Crazy Sweet Tuesday, Totally Tasty Tuesday

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