Ginger Cookies with Lemon Icing

After testing out a chewy chocolate ginger cookie recipe, the chocolate chunks made the cookie a little too rich. Perhaps something lighter to go with the gingery cookie instead. What else does go well with ginger? Maybe something light like lemon? With the afternoon cuppa, sometimes a nice biscuit is enjoyed with the tea. Twinings has a popular tea selection that would also go well with the cookie: lemon and ginger or "LG" as it is affectionately called. Let's get on it.

Molasses is not a common commodity in the UK so a substitute had to be made. Substitute 1 cup of molasses with 3/4 cup packed dark brown sugar and 1/4 cup water. Better than using dark brown sugar (though containing molasses) is muscovado sugar, which has a stronger molasses flavor due to the addition of sugar cane juice. Varities sold in stores include "light muscovado" and "dark muscovado" and tends to be darker than its respective sugar relatives.


Reviews of the original recipe used declared that the ginger flavor was too strong and overpowering, which was most likely due to the fresh ginger. Fresh ginger was omitted and replaced with slightly more ground ginger. The subtlety of a ginger cookie should not overwhelm the palate as you sip your tea. You are trying to enjoy both at the same time. Thus, the chocolate chunk aspect was also removed and replaced with a lemon royal icing.

The cookie is very light and refreshing, but sweet enough to satisfy the sugar tooth. The lemon icing also gave the cookie a nice zing.

Chewy Ginger Cookies with Lemon Icing (adapted)
7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
3 somewhat heaping teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
1/2 cup (1 stick) unsalted butter
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses (or substitute)
1 teaspoon baking soda
1/4 cup granulated sugar
1 teaspoon ground cinnamon

Sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In a separate bowl, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture.

Preheat oven to 325 degrees. Line two baking sheets with parchment paper or nonstick baking mats. Roll dough into 2-inch balls and roll dough balls in granulated sugar. Put on baking sheets about 2 inches apart and bake until surfaces crack slightly, about 18 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely. Drizzle lemon icing over cookie.


Lemon Icing
Confectioner's Sugar
Lemon Juice
Slight splash of milk

Combine confectioner's sugar, splash of milk, and a small squeeze of lemon juice and mix to desired consistency. The less liquid you use, the thicker the icing will show up and the quicker it will dry.