Slice and Bake Gingersnaps with Lemon Glaze

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This Gingersnap Cookie Dough is easy to work into an attractive shape, directly from the refrigerator. It is firm, but not hard. While round is the usual shape for slice and bake cookies, I like a rectangle. Also, a rectangle shape offers more area for decorating. 

The dough was shaped and cut into 1/4 inch slices. Baked, and cooled.

Lemon Glaze:

Juice of 1 lemon, strained
1 T coconut oil (melted)
1 1/4 - 2 c powdered sugar

Melt oil, stir in lemon juice and 1 1/4 c powdered sugar. Whisk until smooth and mixture will "drizzle" from a fork. Additional powdered sugar may be needed to get that just right consistency.

I love the flavor of lemon and gingersnaps, so I had a heavy hand and put a puddle of glaze in the center, then did a partial spread/smear and decorated with some very old fashioned garnishes, currants, and sliced almonds.

Gingersnaps with Lemon Glaze
Gingersnaps with Lemon Glaze

The lemon glaze is delicious with the gingersnap spices. Another old fashioned cookie for the holidays!


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  1. I put this recipe in my folder because I can never make a good gingersnap and this one sounds so good. Hope you have a great day. I'll let you know how they turn out when I make them in January.

  2. Sounds wonderful Melynda! Thanks for the welcome back :-)

  3. looks very yummy ! loved ur clicks and the presentation !

  4. awesome... would really like to try this

  5. My gingersnaps never turn out properly. Thanks for posting this. Yours look perfect!

  6. Yours look perfectly baked, and good with the glaze. Love your big spoon, with the dividing section in between! Cool!

  7. lemon glaze?!!?!! you are a genius. are there any left...because i think i can get to your place rather quickly ;).


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