2teaspoons grated lemon zest (about 1 large lemon)
Serving Size: 1 (2131) g
Servings Per Recipe:1
Calories from Fat 581 g33 %
Total Fat 64.6 g99 %
Saturated Fat 16.2 g81 %
Cholesterol 74.4 mg 24 %
Sodium 550.5 mg 22 %
Total Carbohydrate294.3 g 98 %
Dietary Fiber 3.3 g13 %
Sugars 208.1 g832 %
Protein 13 g 25 %
For the Cookies: preheat oven to 375 degrees. Mix the flour, baking soda, cinnamon, cloves and ginger together .
Beat the butter or shortening (I use butter)and 2 cups sugar in a mixing bowl at medium speed until light and fluffy. Add the molasses and eggs to the creamed mixture and beat until smooth. Add the flour mixture and beat until blended.
Shape the dough into 1 inch balls and coat with 1/2 cup sugar that was put aside , especially for this! Arrange the balls on a greased and or parchment lined cookie sheet and flatten slightly with the bottom of a glass.
Bake for 8-10 minutes or until golden brown .Cool on cookie sheet for 2 minutes and remove to wire rack .
For The Glaze: Combine the confectioners’ sugar, lemon juice and lemon zest in a bowl and mix until smooth. Spread the glaze over the slightly warm cookies . Let standuntil cooled and store in an airtight container .
I have made the cookie dough and put in fridge and find that it takes longer to bake cookies when dough is chilled (of course) but they are chewier and not as crispy. Dough can also be frozen as can cookies after making and cooling completely so that’s glaze is hardened . Try not to put too much glaze on each cookie if you plan on stacking them in freezer in ziplock bag , as they will stick . I use wax paper in between cookies when freezing or storing . Also the more lemon zest, ginger and cloves ; the better :).