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It Bakes Me Happy

August 10, 2012 By Emily 17 Comments

Lemon Ginger Snaps

Filed Under: cookie Tagged With: ginger, Lemon

Fresh bright lemony flavor of these Lemon Ginger Snaps is a fun twist on the classic holiday cookie.
A couple of weeks ago I invited my mother-in-law to go to IKEA with us. She had never been before, so I insisted she had to come along! After about an hour of shopping, we decided to head over to the cafe and grab a snack. Since it was between meal service, I opted for a yogurt and a water; she finished checking out and met us at the table with some of the PEPPARKAKA Citrus Lemon Ginger Thins Cookies. I’m usually not much of a cookie person, but ginger snaps have always been one that I love and these IKEA citrus ginger snaps are quite delicious! My little girl had a blast strolling around the store and munching on cookie pieces (she was kind of cranky, so I let her have some).
After we returned home and the cookies were all gone, a week later I found myself craving some more. The closest IKEA is about 45 minutes to an hour away, so I decided to try my hand at recreating them. I like to use honey in my ginger snaps instead of molasses, but either works fine; the color is the biggest difference. My lemon ginger snaps weren’t as thin and crisp as the IKEA ones, but they sure were tasty. Lemon oil is the secret to these fresh, gingery snaps, I hope you’ll bake yourself up a batch to enjoy – happy baking!
Print

Lemon Ginger Snaps

Prep 1 hour

Cook 11 mins

Total 1 hour, 11 mins

Author Emily

Yield 2 dozen cookies

Ingredients

  • 1/4 c + 2 Tbs brown sugar
  • 1/4 c butter, softened
  • 1 egg
  • 2 Tbs honey
  • 1/4 tsp lemon oil, I used LorAnn Oils
  • 1 1/2 c flour
  • 1 tsp ginger
  • 3/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp salt

Instructions

  1. In the bowl of your stand mixer cream the butter and sugar, then beat in the egg, honey and lemon oil.
  2. In a separate bowl whisk together the flour, ginger, baking soda, cinnamon, cloves and salt. Add the dry ingredients into the wet and beat to on low to combine.
  3. Refrigerate the dough for 1 hour.
  4. Preheat your oven to 350º and line a baking sheet with parchment paper. Roll out to 1/4" thick and cut into squares or with cookie cutters into desired shapes.
  5. Bake for 10-11 minutes, remove from oven, cool on the pan 5 minutes, then transfer to a wire rack to finish cooling.

Courses cookie

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« Mint Chocolate Chip Brownies
Finally »

Comments

  1. Ashlee Christopher says

    August 10, 2012 at 2:46 pm

    I can no wait to try these! You need to post this recipe on todays Blog Hop Recipe Swap!

    http://abpetite.blogspot.com/

    Reply
    • Emily Dicks says

      August 10, 2012 at 4:55 pm

      Thanks Ashlee, I will!

      Reply
  2. bakinginatornado says

    August 12, 2012 at 1:44 am

    This look delish. Never thought of using honey instead of molasses. Glad I found you through Recipe Swap. I followed you!

    Reply
    • Emily Dicks says

      August 12, 2012 at 1:47 am

      Oh I love it and I’m glad too! So happy to have you 🙂

      Reply
  3. The Mandatory Mooch says

    August 12, 2012 at 2:26 pm

    These sound delicious!! Lemon is one of my favorites. I would love for you to link up to my linky party at The Mandatory Mooch. Still open for another day!!

    http://www.mandatorymooch.blogspot.com/2012/08/tasty-thursdays-3.html

    Thanks, Nichi

    Reply
  4. AguiLeon says

    August 13, 2012 at 2:14 am

    now following your blog #34

    Reply
    • Emily Dicks says

      August 13, 2012 at 2:47 am

      I love new followers! Actually I love all my followers 🙂

      Reply
  5. Ellen B Cookery says

    August 13, 2012 at 3:05 pm

    These look amazing! Thanks for posting them on our Blog Hop Recipe Swap! Very pleased to be a new GFC follower 🙂

    Reply
    • Emily Dicks says

      August 13, 2012 at 3:49 pm

      So pleased to have you Ellen!

      Reply
  6. The Mandatory Mooch says

    August 15, 2012 at 11:54 pm

    Thanks for linking up to Tasty Thursdays at The Mandatory Mooch. Hope you will link up again this week. The party just went live at http://www.mandatorymooch.blogspot.com/2012/08/tasty-thursday-4.html
    Thanks, Nichi

    Reply
  7. Bonnie and Trish @ Uncommon says

    August 19, 2012 at 3:02 pm

    These look so delicious! I am so glad that you shared this with us this week! Have a good one!

    Take care,

    Trish

    Reply
    • Emily Dicks says

      August 19, 2012 at 5:57 pm

      Thanks, you too!

      Reply
  8. Ginger says

    August 23, 2012 at 2:06 pm

    Featuring YOU today! 🙂

    Ginger @ gingersnapcrafts.com

    http://www.gingersnapcrafts.com/2012/08/take-look-at-you-my-favorites_23.html

    Reply
  9. SweetnessMagic says

    December 23, 2012 at 8:39 pm

    It doesn’t say when to add the lemon…..:/ I’m guessing it goes in the wet ingredients? Wish me luck! 😀

    Reply
  10. SweetnessMagic says

    December 24, 2012 at 1:06 am

    Hmm…mine turned out very dry even though I reduced the cooking time (second batch only in for 6 min!). Maybe better with a frosting or something or adding moisture somehow.
    And also, (I didn’t, but) It says to preheat the oven, mix, then refrigerate your dough for an hour. I’m sure you didn’t mean that, but ya sure don’t need the oven warming for THAT long! (;
    Anyway, just my experience.

    Reply
    • Emily Dicks says

      December 27, 2012 at 6:24 pm

      You’re absolutely right, I fixed that step, yes the oil goes in with the wet and wait to preheat your oven. Did you roll them out super thin? These are a crisp cookie, not a soft one, try rolling out the dough a little thicker next time. I hope that will fix any problems you had 🙂

      Reply

Trackbacks

  1. 50 Cookies for Your Christmas Plate - Chocolate Chocolate and More! says:
    January 23, 2018 at 7:19 am

    […] Lemon Ginger Snaps from It Bakes Me Happy […]

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