Soft Lemon Ginger Cookies

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This summer, I had the opportunity to serve as a camp counselor for several weeks at one of my favorite places in the world- Massanetta Springs Camp and Conference Center. As is tradition, on the counselors off night, we all ravenously roll into town looking for some non-camp food, always ending the night in a trip to Klines, the local ice cream dive.

Klines is known for having a flavor of the week. That last delicious week of summer, and my last week as a counselor, the ice cream flavor of the week was Lemon Gingersnap. Sounds divine, right?

Now, I know the beauty of lemon and ginger combined- I shared it with you all in my favorite Lemon Ginger hummus recipe (goooooood stuff y’all). However, for some reason, I had never thought of throwing lemon and ginger together in dessert form. Literally, what was I thinking?!

As I slowly enjoyed my Lemon Gingersnap waffle cone, my mind immediately jumped to these cookies, imagining a delicious spiced gingersnap cookie, dipped in a sweet citrusy lemon glaze. MMmmmmm!

Thus, in memory and celebration of summer, I’d like to introduce you to an ‘A Rented Kitchen’ original recipe, and my new favorite cookies- Soft Lemon Ginger Cookies.

You all should seriously try this.

With love,

A Rented Kitchen

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Cookie Ingredients:

  • 2 ¼ cup all purpose flour
  • ½ cup brown sugar
  • ½ cup white sugar + 2 Tablespoons
  • 1 teaspon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground ginger
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon vanilla
  • 1 egg
  • 1 Tablespoon water
  • ¼ cup molasses
  • ¾ cup margarine, softened

Glaze Ingredients:

  • 3 cups powdered sugar
  • Zest from 1 lemon
  • Juice from 1 ½ lemons
  • 3 teaspoons skim milk

Directions:

  • Preheat the oven to 350˚F.
  • In a large mixing bowl, cream the margarine and sugars until light and fluffy. Add the egg, and continue mixing. Once thoroughly combined, stir in the molasses and water. Set aside.
  • In a separate bowl, combine the dry ingredients. Once combined, add the dry ingredients in increments to the wet ingredients, stirring thoroughly as you go.
  • Using a spoon, form walnut sized balls of dough, and roll each ball in the remaining 2 Tablespoons of sugar. Place the dough balls on an ungreased cookie sheet, two inches apart, and use the back of the spoon to flatten the cookies.
  • Bake for 8 minutes (they should be soft when removed from the oven!), and allow to cool before dipping in icing.
  • While the cookies bake, combine the icing ingredients in a small bowl. Once each cookie is room temperature, dip half of the cookie in the icing, being very careful while doing so, to prevent the soft cookies from breaking.
  • Lay the dipped cookies on an aluminum foil covered baking sheet and chill for 20 minutes, or until the icing firms up.
  • Eat and enjoy!

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Notes and Tips!:

  • Source: A Rented Kitchen
  • Like this recipe? Check out these other delicious cookie and dessert recipes form ‘A Rented Kitchen!’ (Recipe links found below):

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