Lemon Ginger Creams

A lemon frosting adds zest to this soft, spicy drop cookie. After the frosting has set, store the cookies between layers of waxed paper in a container with a tight-fitting cover.

  • prep time 60 min
  • total time 1 hr 15 min
  • ingredients 16
  • servings 48

Ingredients

Cookies

1/2
cup sugar
1/4
cup shortening
1/2
cup molasses
1/2
cup hot water
1
egg
2
cups All Purpose or Unbleached Flour
1
teaspoon baking soda
1/2
teaspoon salt
3/4
teaspoon ginger
3/4
teaspoon cinnamon
1/4
teaspoon cloves

Frosting

2
cups powdered sugar
1/2
teaspoon grated lemon peel
2
tablespoons margarine or butter, softened
2
tablespoons lemon juice
1
to 2 tablespoons skim milk
  • 1 Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray.
  • 2 In large bowl, combine sugar, shortening, molasses, water and egg; beat well. Lightly spoon flour into measuring cup; level off. Add all remaining cookie ingredients; stir just until blended. Let stand 5 minutes. Drop by rounded teaspoonfuls 2 inches apart onto spray-coated cookie sheets.
  • 3 Bake at 375°F. for 8 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool completely.
  • 4 In small bowl, combine all frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread frosting over cooled cookies.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cookie
    Calories
    90
    ,
    % Daily Value
    Total Fat
    2g
    2%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    6mg
    6%;
    Sodium
    75mg
    75%;
    Total Carbohydrate
    18g
    18%
    (Dietary Fiber
    0g
    0%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Iron
    2%;
    Exchanges:
    1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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