![]() You may need to add either a bit more confectioners’ sugar and/or lemon juice to the mixture, depending on how thick you ice your cookies.Apply to completely cooled cookies with your finger and spread it around the top of the cookie.Place the brown sugar and butter into the bowl of a stand mixer. Mix the confectioners’ sugar with the lemon juice and stir with a spoon until a thick icing forms. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.Remove from the oven and let them sit for about a minute, then transfer them to a wire rack to cool completely.If your oven runs hot, bake for about 8 minutes. About 1 dozen should fit on a standard cookie sheet. Form 1-inch balls with the dough and place them on the baking sheets.Slowly add the flour mixture to the brown sugar mixture, and blend until a dough forms.In a separate bowl, add the flour, baking soda, salt, cinnamon, and ginger, and whisk together.Don’t worry if the water and molasses don’t thoroughly combine. In a medium bowl, cream together the brown sugar and shortening.Either lightly grease baking sheets, or line them with parchment paper and set aside. 3 tablespoons lemon juice (plus a bit extra).1 cup of gluten-free confectioners’ sugar (plus a bit extra).2-1/3 cup gluten-free, all-purpose flour.They keep well in airtight containers, too! Recipe for Lemon Iced Gingersnap Cookies (Gluten Free): Makes about 4 dozen cookies Whether or not you follow a gluten-free lifestyle, you’ll enjoy these cookies. ![]() Stir dry ingredients into the wet ingredients until thoroughly. Gradually add 1 cup of the Splenda Monk Fruit Sweetener, beating until fluffy. Place cookies 2 inches apart onto ungreased cookie sheets. Roll dough into 1-inch balls and roll the balls in remaining 1/2 cup sugar. Combine flour, baking soda, ginger, cinnamon, and salt stir into molasses mixture to form a dough. Beat in egg and molasses until well blended. In large bowl, beat butter on low for 30 seconds. Cream together 1 cup sugar and margarine until smooth. Who doesn’t like a little snap in their cookies? The ginger adds great spice and the lemon icing adds just the right amount of sweet zing. In a medium bowl, combine flour, ginger, cinnamon, cloves, and salt. Lemon Iced Gingersnap cookies are the kind cookies you’ll reach for far too many times (I put mine high up on the fridge so I’m not tempted to grab one whenever I walk by). Guaranteed they’ll remind you of your childhood. No need to worry about special cookie cutters, fancy frosting or fabulous fillings. They’re especially easy to make, so not much heavy lifting required. I like to think of lemon iced gingersnap cookies as down-to-earth - nothing too fancy. ![]() You do not want to leave these gluten-free Lemon Iced Gingersnap Cookies off your holiday cookie list. It’s about time to start thinking about which cookies you want to bake this holiday season. ![]()
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