As you read this post I am either on a plane or already on the ground in Tampa, Florida. It's been awhile since I went on vacation, and even longer since I went to visit my good friend Torie. She just had her baby girl two months ago, and that's as good of an excuse as any for me to jump on a plane and go see the family!! Besides with me there it'll be an even 3-to-3 boys to girls ;) I can't wait to get that little baby in my arms!!
The weeks just keep flying by and Christmas is going to be here before we know it. Another reason to be thankful for the 12 Weeks of Christmas Treats link-up that Brenda at Meal Planning Magic is kind enough to host for us! The first two weeks have been fanastic so far, and I have personally found a ton of ideas for new holiday goodies!!
These little cookies were new to me, but I just had to give them a try. And I'm so glad I did!! As usual, I took them to work, and I got quite the reaction from them! Ginger is sometimes an acquired taste, so I wasn't sure what the majority vote would be, but they loved them. And the lemon added in the icing was a great complimentary flavor to the ginger. Another one to add to my yearly rotation! Next will be the family test. They tend to be a crew of chocoholics, so new desserts sometimes get the side-eye. We'll see how it goes at Christmas!
Source: Betty Crocker
For the cookies
- 1 pouch (1 lb 1.5 oz) sugar cookie mix or 1 batch of SB's sugar cookies
- 1/2 cup shortening
- 1/4 cup mild-flavor (light) molasses
- 1 Tbsp ground ginger
- 1 1/4 tsp ground cinnamon
- 1 tsp ground cloves
- 1 egg
For the glaze and topping
- 1 cup powdered sugar
- 1 tsp lemon zest
- 4 tsp lemon juice
- 1/4 cup finely chopped crystallized ginger
- Preheat the oven to 375 degrees F. Line a baking sheet with foil and set aside.
- In the bowl of a stand mixer (or a large bowl), combine the cookie ingredients until very soft dough forms. It will be sticky, so don't worry about that!
- Use a medium cookie scoop or tablespoon to scoop the dough onto the prepared baking sheet, 2-inches apart. This is important y'all...they spread a good bit so give them room!
- Bake for 8 to 10 minutes or until edges are light golden brown and the cookies are just set. Cool for 2 minutes on the baking sheet, then remove to cooling racks to cool completely, about 30 minutes.
- Meanwhile, stir together the powdered sugar, lemon zest, and lemon juice until smooth. When the cookies have cooled, spread a small amount of glaze on each cookie and top with a few pieces of the crystallized ginger.
- Allow the glaze to firm up, then store in an airtight container.