Gingersnaps with a Lemon & Lime Glaze
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured light molasses
1 extra-large egg, at room temperature
Granulated sugar, for rolling the cookies (optional)
Lemon & Lime glaze, see recipe below
Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands.
In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute.
Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes.
Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. If you do not plan on using the glaze on your cookies, press both sides of each cookie in granulated sugar and place them on the sheet pans.
Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
Lemon & Lime Glaze
2 cups of powdered sugar
1 tbsp milk
1 tablespoon of fresh lemon juice
1 tbsp lime juice
1 tsp grated lemon and lime rind
Add powdered sugar and milk to a mixing bowl and add lemon and lime juice. Whisk with an electric mixer until fluffy and smooth. Add additional lemon or lime juice (if necessary) until it becomes spreadable, but still very thick. if glaze gets too thin you can add more powdered sugar. Using a spoon, drizzle glaze over cooked cookies. Glaze will solidify in a few hours. Enjoy!
Recipe adapted from: www.foodnetwork.com