Iced Gingerbread Cookies

Rollout Cookie with Lemon Buttercream Icing

The orange zest in this recipe adds a delicate burst of flavor making the cookie more surprisingly delicious than many I have tried. The lemon buttercream icing is light and creamy and also adds to the flavor. I use the 1/4" measuring boards for this recipe, but you can make them thicker if you like. If I am serving on a platter as in the image, I put them in small cupcake liners for making a pretty display and ease in serving. This recipe is also great for gingerbread men! 



1 cup unsalted butter

1 ½ cups sugar

1 egg

1 ½ tablespoons orange rind/zest

2 tablespoons dark corn syrup

1 tablespoon water

3 ¼ cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon ginger

½ teaspoon cloves

Combine dry ingredients well and set aside.  Beat butter with sugar until light and fluffy, (at least five minutes in stand mixer) add egg and orange rind and dark corn syrup and water and mix together well. Add dry ingredients last and mix until just well incorporated.

Roll out to thickness desired, cut out and place on lined cookie sheet with parchment paper.  Refrigerate the cut out cookies for at least an hour.  Bake in a 350 degree oven for about 11 minutes. This recipe as with many rollout cookie recipes will taste even better if you allow the dough to refrigerate overnight.  Just sayin'

Lemon Icing - Optional

 1 pound (4 cups) powdered sugar

½ cup unsalted butter softened

¼ teaspoon salt

¼ cup or more fresh squeezed and strained lemon juice

½ teaspoon vanilla

1 teaspoon lemon extract

Beat together ingredients in mixer until real creamy.

Add a bit of milk or cream if not creamy enough.