Lemon Gingerbread and the Littlest Whoops-maker

Posted on December 24, 2011


This is going to be alot of pictures. I can’t help it, when my sous chef is involved, I always take more, and the fun and mess become amplified in ways you will soon be witness to (below). My friend and I discussed the merits of baking cookies with the wee ones. She was wise and steered clear. I was not so.

But this recipe was calling to me. I had tasted incredible lemony gingerbread from a church bake sale a week back, so I was ready to take on the challenge.

(Adapted from A Bountiful Kitchen–hint, mine has more lemon)


  • 3 cups flour
  • 1 teaspoon soda
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 2/3 cup butter
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice (or whatever you have lying around–nutmeg/cloves work too)
  • 3/4 cup molasses
  • grated zest of 1 lemon
  • 1 tsp lemon juice


  • 2 cups powdered sugar
  • 1/4 cup whole milk
  • 1/2 teaspoon vanilla (optional-but nice)
  • 1/2 teaspoon fresh lemon juice

Just like standard cookie recipes; cream together butter and sugars; add eggs, molasses, and lemon juice/zest, beating thoroughly. Have dry ingredients mixed, and pour them in stirring well till combined. Divide dough into 4 portions and wrap each in plastic wrap. Refrigerate for at least an hour, can leave overnight.

When ready to bake, preheat oven to 350 and grab a rolling pin. Using each piece individually; roll out to the desired thickness (mine were a bit too thin)–so probably eyeball 3/8 inches…Cut into your favorite shapes.

Bake for between 5-10 min, depending on the thickness of the cookie.

Hope your clean up isn’t as fun as ours was…!

Posted in: Dessert