These Gingerbread Thumbprint Cookies with Lemon Glaze are a delightful treat perfect for the holiday season. Combining the warm spices of gingerbread with a zesty lemon glaze, these cookies make a festive addition to your Christmas cookie platter.
The recipe is simple and yields deliciously soft cookies that are sure to impress your family and friends. The thumbprint design allows for a generous amount of glaze, adding a refreshing contrast to the spiced cookie base.
Festive Gingerbread Thumbprint Cookies
These cookies feature a rich gingerbread flavor, enhanced by a sweet and tangy lemon glaze. The recipe takes about 1 hour from start to finish and makes approximately 24 cookies.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1 cup powdered sugar for glaze
- 2 tablespoons lemon juice for glaze
- Zest of 1 lemon for glaze
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, molasses, and vanilla extract, mixing until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb to create an indentation in the center of each cookie.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Lemon Glaze: In a small bowl, mix the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more lemon juice or powdered sugar as needed.
- Glaze Cookies: Once the cookies are completely cool, drizzle the lemon glaze over the thumbprint indentations. Allow the glaze to set before serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 24 cookies
- Calories: 120kcal
- Fat: 5g
- Protein: 1g
- Carbohydrates: 18g
