Description
Lemon-ginger cookies–a new twist on an old classic. All of the tender texture and good flavor, with added goodness. These are chewy on the inside and crispy on the outside.
Ingredients
- 1 cup white sugar
- ½ cup canola oil
- ¼ cup molasses
- 1 egg
- 1 ¾ cups whole wheat flour
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon lemon zest
- 1 cup icing sugar
- 1 tablespoon margarine
- 1 tablespoon lemon juice
- ½ tablespoon lemon zest
- 2 tablespoons low-fat milk, or more as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sugar and canola oil in a large bowl; beat with an electric mixer until smooth and creamy. Add molasses and egg and beat until fluffy. Stir in flour
- ginger
- baking powder
- baking soda
- and 1 teaspoon lemon zest; mix until well combined. Use a small cookie scoop to measure out teaspoonfuls of dough; place 2 inches apart on an insulated baking sheet and flatten slightly with a spatula.
- Bake in the preheated oven until edges just start to brown
- 12 to 15 minutes; do not overbake.
- Cool on the baking sheet for 1 minute before removing to a wire rack to cool
- 8 to 10 minutes more.
- Meanwhile
- mix together icing sugar
- margarine
- lemon juice
- 1/2 tablespoon lemon zest
- and 2 tablespoons milk for the glaze. Mix thoroughly until desired consistency
- adding more milk if needed. Drizzle glaze onto cooled cookies.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 12