Lemon Ginger Dipped Cookie is baked soft and chewy with fresh grated lemon and ginger dipped in lemon icing.
Similar to the classic molasses cookie but upgraded with fresh grated ginger and lemon icing with fresh lemon zest. These fresh ingredients really take it up a notch and add layers of flavor. Molasses adds another layer and depth of flavor, especially when combined with earthy spices like cinnamon and clove. The dipped lemon icing with lemon zest brightens all those flavors.
These cookies will go quick! Make sure to double the batch…they’re pretty irresistible. I just love how the flavors take me back to childhood memories of my grandfather. He loved iced molasses cookies. Making cookies is making memories, so get baking!
Ingredients in Lemon Ginger Dipped Cookie
- Lemon – Juice and zest.
- Ginger – Fresh grated and ground ginger.
- Cloves – Ground cloves.
- Cinnamon – Ground cinnamon.
- Molasses – Full flavored, unsulfured molasses.
- Butter – Room temperature butter.
- Sugar – Granulated sugar.
- Flour – All purpose flour.
- Baking Soda – Regular baking soda.
- Salt – Regular salt.
- Egg – Room temperature egg.
- Milk – Whole milk.
- Confectioner’s Sugar – powdered sugar, free from any lumps.
Related Recipes
Tis the season for holiday treats. Chocolate Espresso Dipped Hazelnut Lace Cookies are a classic that’s upgraded Pacific Northwest style by adding Oregon hazelnuts and espresso to the mix. If you love peppermint, these Peppermint Crunch Cookies are just for you! Super chocolatey and topped with Hershey’s peppermint kisses. A holiday tradition in our family, Polish Babka Rumowa are individual cakes soaked in a sugary rum mixture. Just like that Bacardi rum cake your mom used to make, only bite size.
Lemon Ginger Dipped Cookie
Ingredients
- 3/4 cup butter room temp
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 2 cups flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tbsp. ground cinnamon
- 1/2 tsp. ground cloves
- 2 tsp. ground ginger
- 1 tbsp. fresh grated ginger
Lemon Icing
- 2 1/2 cups powdered sugar
- 2 tbsp. whole milk
- 2 tbsp. fresh lemon juice
Topping
- 2 lemons zested
Instructions
- Pre-heat oven to 350 degrees. Line your sheet pans with parchment paper.
- Cream butter, sugar, egg and molasses. Add flour, baking soda and salt until mixed thoroughly. Add cinnamon, cloves, ginger and fresh grated ginger.
- Place 12 even scoops of dough on prepared sheet pans. Bake for about 10 minutes or until cooked through. Remove to a wire rack, let cool while you make the lemon icing.
- Dip each cooled cookie into lemon icing, garnish with lemon zest, place on wire rack to set.
Lemon Icing
- Sift powdered sugar into a bowl, making sure lumps are removed, add milk and lemon juice. Stir to combine until very smooth. Add more powdered sugar if too thin.
Tried It?
We’d love to hear what you thought. Drop a comment and let us know your thoughts. Maybe you loved it, maybe you added more salt. Tell us in the comments.
