Christmas/ Cookies/ Holidays/ Recipes

Chewy Citrus Gingerbread Cookies

Chewy Citrus Gingerbread Cookies

I found a bag of Meyer lemons recently…and it was like striking gold in the middle of winter. Like finding a ray of sunshine on a cloudy day. How they were in stock, I don’t know. I can’t even remember where I found them, but I do remember that I might have gasped and reached for that bag as quickly as humanly possible.

I’ve hoarded them. My son eats them plain, enjoying the sour tang of them. A zesty taste that’s right between a lemon and an orange, these little jewels are amazing to bake with.

I knew immediately that I was going to try them with gingerbread cookies. The chance to play around with Meyer Lemons comes so rarely that I wanted to try it out on a combo that is one of my favorites. Citrus and gingerbread are a match made in heaven.

Chewy Citrus Gingerbread Cookies

While you may not have Meyer Lemons – as they show up on rare occasions and then disappear again for months – you can use orange or lemon for these cookies. The sugar will coat the zest and add the needed sweetness to the outside of the cookies.

Happy Christmas baking everyone!

Love,

Karlynn

 

 

Print

Chewy Citrus Gingerbread Cookies


  • Author: Karlynn Johnston
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 min
  • Category: cookies

Description

Whether you use orange or meyer lemons, this citrus twist on gingerbread cookies is absolutely amazing!

Ingredients

  • 2 1/3 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup butter softened
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup fancy molasses
  • 2 tbsp citrus juice (orange lemon or Meyer Lemon)
  • 1 tbsp citrus zest
  • 1/3 cup white sugar
  • 2-3 tbsp citrus zest

Instructions

  1. Pre-heat your oven to 350 °F.
  2. Whisk together the dry ingredients and set aside.
  3. Cream the butter and sugar together until light and fluffy. Beat in the egg followed by the molasses and citrus juice & zest.
  4. Mix in dry ingredients until they are thoroughly incoporated.
  5. Combine the white sugar and zest and place in a bowl.
  6. Roll the dough into one inch balls and swirl around the in white sugar/zest mixture unti coated.
  7. Place on a parchment paper lined baking sheet 2 inches apart and bake for 10-12 minutes, until the edges are crispy and set.
  8. Remove from the oven and cool on the sheets.

Nutrition

  • Serving Size: 21/2 dozen

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.

 

 

Newsletter

You Might Also Like

4 Comments

  • Reply
    Goldenwookie
    January 20, 2016 at 3:00 am

    Made these cookies today. Wow!  Guessed at the temperature (350) as the recipe doesn’t share that.  But the aroma in the kitchen was fantastic, as were the finished product.  Thank you for the recipe

  • Reply
    KimberleyJohnson
    December 23, 2015 at 6:37 pm

    I`m in the middle of making these cookies and I`m just about to roll them in sugar/zest  but the recipe doesn`t list the temperature for the oven?  350?

  • Reply
    June Franche
    December 12, 2015 at 7:59 pm

    can’t wait to try them1

  • Reply
    Jacque Tanner Levine
    December 12, 2015 at 5:34 pm

    Love chewy gingerbread cookies!

  • Reply
    Pamela Marriott
    December 11, 2014 at 8:31 pm

    loks someone posted some instructions. they look good to me.

  • Leave a Reply

    386 Shares
    Share76
    Pin307
    Tweet
    Yum2
    Stumble1