Lemon Glazed Gingersnaps Recipes

GINGER-GLAZED LEMON BUNDT

Steps:

• For sugared cranberries, heat corn syrup in a microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour. , Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and extract., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition., Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Mix confectioners' sugar, butter, lemon juice and ginger until smooth. Drizzle over cake. Top with sugared cranberries.

GLAZED GINGERSNAPS

Steps:

• Microwave the coconut oil in a large microwave-safe bowl until melted, 1 to 2 minutes. Whisk in the granulated sugar and molasses. The mixture should be mostly smooth; if it?s not, return to the microwave for 30 to 45 seconds and whisk again to combine. Set aside to cool slightly.
• Whisk the flour, pie spice, ginger, baking soda and salt in a medium bowl. Whisk the flour mixture into the coconut oil mixture until smooth, switching to a rubber spatula when the dough becomes too stiff to whisk (it will seem dry at first, but will come together).
• Scrape the dough onto a large piece of plastic wrap and roll into an 8- to 9-inch-long log. Wrap in the plastic wrap. Press the sides with a ruler to square off the log. Refrigerate, re-pressing the squared sides after about 20 minutes, until the dough is firm, at least 1 hour or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Unwrap the dough and slice 1/4 inch thick. Arrange the slices about 1 inch apart on the prepared pans.
• Bake, switching the pans halfway through, until the cookies are firm around the edges, 18 to 22 minutes. Let cool completely on the pans.
• Make the glaze: Whisk the confectioners' sugar and 2 teaspoons water in a small bowl. Gradually stir in up to 2 more teaspoons water until the glaze is smooth and thick. Dip half of each cookie in the glaze; return to the baking sheet and sprinkle with coarse sugar. Let set, about 30 minutes.

LEMON GLAZE

Steps:

• In a medium bowl, whisk together confectioners' sugar and lemon zest and juice until smooth.

LEMON GLAZE FOR GLAZED LEMON POUND CAKE

Steps:

• Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

EASY LEMON GLAZE FOR DESSERTS

Steps:

• Gather the ingredients.
• In a small bowl, whisk together confectioners' sugar and 2 tablespoons of milk until smooth. Test the consistency by dripping the glaze from a spoon.
• Whisk in lemon juice or lemon extract. If you'd like it a bit thinner, add more milk as needed.
• Brush or drizzle the lemon glaze on a warm or cooled cake.

GINGERSNAPS

Steps:

• Preheat your oven to 350 F and line a baking sheet with parchment paper.
• Put the flours, ginger, cinnamon, baking soda, salt, and pepper in a medium bowl and whisk to combine.
• Put the ½ cup sugar and shortening in a medium mixing bowl. Beat with a hand mixer on medium-high speed until creamed, about 1 to 2 minutes. Add the molasses and egg white and beat for 3 minutes. Add the dry ingredients and stir to combine, or use the mixer on low speed. Don't over-mix the dough. It should form a soft ball.
• Place the remaining 2 tablespoons sugar in wide, shallow bowl. Roll about 1 tablespoon of dough into a 1-inch ball. Roll the ball in the sugar to coat, and place it on your prepared baking sheet. Repeat, spacing the dough balls 2 inches apart.
• With the bottom of a glass, press each ball to flatten them into 1x3-inch disks.
• Bake for 10 minutes.
• Immediately remove the cookies to a wire rack.
• Store the cookies in an airtight container at room temperature for up to 1 week.
• While the cookies bake, add the powdered sugar and lemon juice to a small bowl, and whisk until smooth.
• Using the tip of a knife, spread ¼ teaspoon glaze on top of each warm cookie then let them cool completely.

LEMON CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• For crust:
• Preheat oven to 350°F. Stir cookie crumbs and butter in medium bowl until evenly moistened. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 3-inch-high sides. Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325°F.
• Stack 3 large sheets of foil on work surface. Place same cake pan in center. Gather foil snugly around pan bottom and up sides to waterproof.
• For filling:
• Using electric mixer, beat cream cheese in large bowl until smooth and fluffy. Gradually beat in sugar, then salt. Beat in eggs, 1 at a time. Beat in sour cream, grated lemon peel, and lemon juice. Pour filling into pan.
• Place wrapped cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake cake until filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes. Remove cake pan from water bath; remove foil. Cool cake in pan on rack 2 hours. Chill uncovered until cold; cover and keep chilled at least 1 day and up to 2 days.
• Cut around pan sides; carefully loosen pan bottom from sides and push up pan bottom to release cake. Place cake (still on pan bottom) on platter. Garnish with lemon leaves or twists.
• Test-kitchen tips
• The pan: It must be three inches high to hold all the filling. If your nine-inch springform pan is that high, it can be used instead. The cream cheese: For best results, use Philadelphia brand. The crust: Grind the gingersnaps in the processor or place them in a heavy-duty plastic bag and finely crush them with a rolling pin.

LEMON GINGERSNAP POSSET

Steps:

• Place gingersnap crumbs in a bowl and pour in melted butter. Mix until crumbs are well moistened. Transfer a few tablespoons of the crumbs into 4 small glasses; tamp down to compress into a crust. Chill crusts until firm.
• Grate lemons to get 1 heaping tablespoon of zest. Squeeze 1/4 cup juice into a bowl.
• Pour heavy cream into a large heavy-bottomed saucepan. Add sugar and set heat to medium-high. Mix and bring to a boil. Immediately reduce heat to medium; adjust as needed to maintain a gentle bubble. Cook, stirring occasionally, for exactly 9 minutes. Watch to make sure cream does not boil over. Remove from heat and stir once more.
• Add lemon zest and juice to the cream and whisk until well combined; mixture will thicken slightly. Let rest for 10 minutes.
• Set a sieve over a glass measuring cup, or any container suitable for pouring. Strain lemon-cream mixture through the sieve, ending up with about 2 cups. Pour mixture carefully over the chilled crusts. Place glasses on a tray and cover with plastic wrap. Refrigerate until set, 4 hours to overnight.