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.
A Rented Kitchen
- 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
- 3 cups powdered sugar
- Zest from 1 lemon
- Juice from 1 ½ lemons
- 3 teaspoons skim milk
- 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!
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):