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Citrus Glazed Ginger Snaps

chef.jackson's picture
Ingredients
  Cookies 6
  Sugar 1 1⁄2 Cup (24 tbs)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Butter 3⁄4 Cup (12 tbs), softened
  Molasses 1⁄4 Cup (4 tbs)
  Eggs 2 Small, slightly beaten
  Vinegar 2 Teaspoon
  All-purpose flour 3⁄4 Cup (12 tbs)
  Ground ginger 2 Teaspoon
  Baking soda 1 1⁄2 Teaspoon
  Cinnamon 1 1⁄2 Teaspoon
  Sugar 4 Tablespoon
  Powdered sugar 1 1⁄2 Cup (24 tbs)
  Butter 3 Tablespoon (Land O Lakes)
  Butter 2 Tablespoon
  Freshly squeezed lemon juice/Orange juice 3 1⁄3 Tablespoon (3 Tablespoons Plus 1 Teaspoon)
  Orange or lemon 1 Teaspoon, grated
Directions

GETTING READY
1) Heat oven to 325°.

MAKING
2) In a mixer bowl add sugar, brown sugar and butter.
3) Beat at medium speed, till creamy.
4) Add in the molasses, honey, eggs and vinegar; continue beating till well mixed.
5) In another bowl, stir together flour, ginger, baking soda and cinnamon.
6) Reduce the speed to low and add the flour mixture to butter mixture.
7) Beat till just blended.
8) Shape the dough into 3/4-inch balls and coat with sugar.
9) Arrange 1 inch apart on cookie sheets.
10) Place in oven for 10 to 12 minutes till the top is crinkled.
11) After allowing to rest for 1 minute, take the biscuits off the cookie sheets and cool.
12) In a bowl, combine all glaze ingredients till smooth.
13) Brush each cookie with about 1/2 teaspoon glaze and keep aside till hardened.

SERVING
14) Serve with hot coffee.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Orange
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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