I have been doing a lot of research recently for new cookie ideas. And so, I have been buying a lot of cookbooks. One of my most recent acquisitions is Jennifer Lindner McGlinn’s Gingerbread. McGlinn’s book features gingerbread in many forms, including cookies. One of the most fascinating recipes is a light-colored ginger coated in a lemony glaze. They are truly delicious.
Gingerbread Butter Drops
Makes about 3 dozen cookies
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup unsalted butter at room temperature
1/2 cup confectioners’ sugar
1 tablespoon heavy (whipping) cream plus more as needed
1/2 teaspoon lemon extract or oil
Glaze
4 1/2 cups confectioners’ sugar
6 tablespoons light corn syrup
1/4 cup hot water
5 tablespoons freshly squeezed lemon juice
1/4 teaspoon lemon extract or lemon oil (optional)
Royal Icing (optional)
4 cups (1 pound) confectioners’ sugar
1/2 teaspoon cream of tartar
4 large fresh or pasteurized egg whites
Cookies
Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
Whisk together the flour, salt, ginger, cinnamon, and nutmeg in a medium bowl.
Put the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until smooth. Gradually add the confectioners’ sugar and continue beating until light and fluffy. Incorporate the cream and lemon extract, mixing until smooth. Reduce the mixing speed to low and gradually add the flour mixture, mixing just until the dough comes together. (The dough should form a fairly moist clump when you squeeze a bit in your hand. If it seems too crumbly, mix in additional cream, about 1 teaspoon at a time, until you’re satisfied.)