Citrus Gingerbread Cookies

Orange and lemon zest give gingerbread cutouts a refreshing twist. Brushing a honey glaze over the top adds a subtle shine and an extra touch of sweetness.

Citrus gingerbread cookies
Citrus Gingerbread Cookies
Citrus Gingerbread Cookies
Servings Prep Time Cook Time
6dozen 40minutes 10minutes
Servings Prep Time
6dozen 40minutes
Cook Time
10minutes
Ingredients
Portions: dozen
Units:
Ingredients
Portions: dozen
Units:
Instructions
  1. In a large saucepan, combine sugar, honey and molasses. Bring to a boil; remove from heat. Let stand 20 minutes. Stir in butter; let stand 20 minutes longer.
  2. Beat in egg. In another bowl, whisk flour, almonds, baking powder, lemon zest, orange zest and spices; gradually beat into sugar mixture. Refrigerate, covered, 8 hours or overnight.
  3. Preheat oven to 375°. On a lightly floured surface, divide dough into three portions. Roll each portion to 1/4-in. thickness. Cut with a floured 2-in. tree-shaped cookie cutter. Place 2 in. apart on baking sheets coated with cooking spray.
  4. Bake 7-8 minutes or until lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely. In a small bowl, mix glaze ingredients; brush over cookies. Let stand until set.
  5. To make ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator.
  6. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.
Recipe Notes

1 cookie: 66 calories, 2g fat (1g saturated fat), 6mg cholesterol, 13mg sodium, 12g carbohydrate (7g sugars, 0 fibre), 1g protein.

Diabetic exchanges: 1 starch, 1/2 fat.

Originally published on Taste of Home.