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Gingerbread Cookies + Lemon Icing

December 18, 2022 by Salma Leave a Comment

gingerbread-cookies-with-lemon-icing

These classic gingerbread cookies with lemon icing are my absolute favourite cookies of all time. The aroma and flavour conjure up so many memories and feelings of nostalgia. The baking process is a labour of love, a gentle kindness to gift yourself. And there’s something inherently special about sharing these cookies with others. There’s an unmistakable twinkle in the eye when someone spies a gingerbread cookie, that seems to surpass one’s age, race, religion, ethnicity or propensity for sweet treats. And the joy that lights up their face as they take their first bite, is surely one of life’s simplest and loveliest gifts.

This recipe is a culmination of some decades worth of dabbling with various recipes, making multiple tweaks and canvassing opinions from numerous family members, friends and colleagues before arriving at this recipe, one that I am proud to call the perfect gingerbread cookie recipe. Of course, feel free to make it your own and cater to your taste – a little less or more spice perhaps, or substitute the lemon zest for orange zest to enhance those delicately bitter notes. I love the deep caramel undertones of treacle and dark muscovado sugar, but you may wish to substitute with the same quantities of golden syrup and light muscovado sugar for a lighter, sweeter cookie. I prefer baking the cookies on the thicker side, so they stay crisp on the outside but slightly soft and chewy on the inside, but feel free to roll them a little thinner if you like crispier gingerbread. Just don’t skimp on the quality of the spices; using the freshest ground spices will ensure the most aromatic and flavourful gingerbread cookies around.

And don’t feel you need to reserve these cookies for the holiday season. They are one of life’s little pleasures to be enjoyed, shared and celebrated all year around.

gingerbread-cookies-with-lemon-icing
gingerbread-cookies-with-lemon-icing
gingerbread-cookies-with-lemon-icing

Baking Notes
1) If this is your first time making cookies or you encounter any problems while baking, I would recommend referring to my post on Cookie Basics.

2) The number of cookies will vary greatly depending on how thick you roll out the dough and the size of your cookie cutter. A 7mm thick dough and medium-sized (4cm) star cutter will generate 60-70 cookies. For a standard gingerbread man or woman cutter, you may only yield 25-30 cookies. The amount of icing required also varies depending on how you decorate your cookies, with the quantity of this recipe usually enough to completely fill about two-thirds, while outlining or decorating the remaining cookies with a simple design.

Icing Notes
I feel like gingerbread’s soulmate is lemon icing, and I’m sure when you’re enjoying the fruits of your labour, you’ll feel the same way. I also know, however, that when you’re new to royal icing it can feel challenging, even for a seasoned baker. So if you don’t feel like decorating – dust them in icing sugar and they’ll still be divine. But if you literally want the icing on the cookie (like I always do), follow these tips and just remember to be kind to yourself as you decorate these delicious cookies.

1) You want to get the right consistency, which I think is the trickiest part. Traditionally, many cookie experts use two separate bags of icing with two separate consistencies, one thicker royal icing to sharply outline the cookie, and the other more fluid icing to fill or ‘flood’ the cookie with icing. I find it much easier to use one bag with a consistency somewhere in between. To check your icing consistency, run a knife through the icing, and count how many seconds it takes to disappear. If it takes about 15-20 seconds before the line disappears, then you’ve got the right consistency. These blog posts here, here and here provide a lot more detail, and are worth reading if you need further advice on royal icing consistency.

2) Use a very fine pinpoint nozzle fitted in your piping bag to pipe the icing (I use a metal 1mm tip). I find the nozzle provides greater control in directing the flow of the icing, rather than simply snipping off the end of the piping bag.

3) I like to keep a toothpick or thin cocktail pick handy while piping. I use it to gently coax the icing if needed (especially if the icing is a little thicker than anticipated), and I also usually pop it in the nozzle if I’m interrupted while icing. The toothpick blocks the flow and prevents the icing from hardening and clogging the nozzle.

4) If using additional decorations, remember to place them on your cookies before dry, otherwise they won’t stick.

gingerbread-cookies-with-lemon-icing
gingerbread-cookies-with-lemon-icing
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Gingerbread Cookies with Lemon Icing

gingerbread-cookies-with-lemon-icing
Print Recipe

These perfect gingerbread cookies with lemon icing will delight your tastebuds and fill your home with the most delicious aroma, and so much love.

Ingredients

Scale

Gingerbread Cookies

  • 450g (3 cups) plain flour, sifted
  • ½ tsp baking powder
  • 2 tbsp ground ginger
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1/8 tsp fine sea salt
  • 150g unsalted butter, coarsely chopped
  • 100g dark muscovado sugar
  • 125ml (1/2 cup) treacle
  • 1 tsp bicarbonate of soda
  • 2–3cm piece of fresh ginger, peeled, finely grated
  • Zest of 1 lemon
  • 1 tsp vanilla paste
  • 1 large egg, at room temperature, lightly beaten

Lemon Royal Icing

  • 240g (1 ½ cups) pure icing sugar, sifted
  • 1 egg white
  • 2 tsp good quality lemon essence
  • Juice of ½ lemon

Instructions

Gingerbread Cookies

  1. Sift flour, baking powder, ground spices and salt together in a large bowl and set aside.
  2. Melt butter, sugar and treacle together in a large saucepan, then bring to the boil. Remove saucepan from heat and add bicarbonate of soda with a gentle stir, ensuring all is dissolved. The mixture will foam and become paler in colour.
  3. Add fresh ginger, lemon zest and vanilla paste to butter and sugar mixture with another gentle stir.
  4. Allow to cool for 10 minutes, then mix sifted dry ingredients into the butter and sugar mixture in small batches, then egg, until smooth.
  5. Bring the dough together into a ball, it will be warm and very soft, but do not add any flour. Flatten the dough into a disc, cover in cling film and refrigerate overnight.
  6. Preheat oven to 180°C (160°C fan-forced), place oven rack in the middle of the oven, and line 2-3 baking trays with baking paper.
  7. Unwrap the dough and allow it to soften for 10-20 minutes to a workable consistency. Roll the dough out to approximately 7mm thickness, cut out cookie shapes using medium-sized star or other chosen cookie cutter, and place on on baking tray, approximately 5mm apart (refer to Baking Notes regarding cookie thickness and size).
  8. Refrigerate cookies on baking tray for 5-10 minutes while preparing the remainder of the cookies. This will encourage the cookies to hold their shape when baked.
  9. Roll the remaining dough together, and repeat the process of rolling, cutting and refrigeration until all the cookie dough is used up.
  10. Bake cookies one tray at a time in preheated oven for 7 minutes, or until very lightly golden and fragrant, and a small indent is left when pressed gently with a finger. Transfer cookies to cooling rack and allow to cool completely.

Lemon Royal Icing

  1. Whisk egg white on low speed in stand mixer with whisk attachment, while adding sugar tablespoon by tablespoon until you are left with a thick white royal icing.
  2. Add lemon essence, then add lemon juice drop by drop while continuing to whisk on low speed until you achieve the ideal piping consistency (refer to Icing notes).

Assembly

  1. Place lemon royal icing in a piping bag fitted with a very fine pinpoint nozzle (refer to Icing Notes).
  2. Place cookie on a non-slip surface or baking mat. Pipe the outline of the cookie shape, then fill or ‘flood’ the cookie surface with icing, coaxing it a little with a toothpick or cocktail pick if needed. Give the cookie a gentle tap on the bench to also help the icing settle into shape. If your icing is at the right consistency, you should notice a smooth surface of your cookie after approximately 15-20 seconds.
  3. Allow cookies to dry completely, and package in an airtight container to maintain freshness for up to 2-3 weeks in cool, dry conditions.

Enjoy!

Notes

Makes 60-70 medium-size star cookies

Did you make this recipe?

Tag @thepolkadotter on Instagram and hashtag it #polkadotbakes

gingerbread-cookies-with-lemon-icing

You may also like:
Gingerbread Cookie Sandwiches + Salted Caramel
Mini Gingerbread Bundt Cakes + Lemon Glaze
Gingerbread Cake with Lime Curd and White Chocolate Frosting


I posted the original recipe in my blog’s first year of 2016. Since then, I’ve made a couple of tiny tweaks to the recipe and have updated the images with a freshly styled shoot to better reflect my style and the joy of this recipe, but you can find some of the older images below.

Gingerbread Cookies with Lemon Icing Gingerbread Cookies with Lemon Icing Gingerbread Cookies with Lemon Icing Gingerbread Cookies with Lemon IcingGingerbread Cookies with Lemon Icing

Filed Under: Cookies Tagged With: Ginger, Gingerbread, Lemon, Spice

Previous Post: « Macadamia Gingerbread & Raspberry Trifle
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Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

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Go placidly amidst the noise and haste, and rememb Go placidly amidst the noise and haste, and remember what peace there may be in silence.
~ Max Ehrmann

Love this quiet scene at Pappa Sven. It was actually a test shot of the lighting, my first shot of the day. The lovely Libby had handed me a bud vase filled with a casual spray of flowers picked from one of Pappa Sven’s flower pots, and I had set out a few unfrosted coconut cupcakes on a her lovely cake stand, getting them ready to glam up with roasted strawberry icing.

I never usually care too much for my test shots, they are what they are, and I often prefer my last shots of a session, when the cakes are cut, the crumbs are scattered and the drizzles have dripped in their imperfectly perfect ways. And I’ve had a sneaky chance to indulge in whatever dessert I have prepared, all in the name of good photography and recipe testing.

But it’s true what they say, there’s a first time for everything, and this photo may actually be my favourite of the whole shoot, a genuine moment of calm in such a cosy space.

And if I had it my way - I’d share the full un-cropped version with you, that included the beautiful detail of the brick wall across the top of the window, but as Instagram would have it, we are obliged to a 4:5 ratio, so alas today this crop will suffice. 

Also I am absolutely elated and humbled that the tickets to this event are selling so quickly. Thank you to those of you who have already purchased a ticket, it truly means a lot to have you share this event with us 💕

And if you missed the event details - head to my last post or click the link in my profile 😊

#thinkpink #pinkribbon #afternoonteatime #pinkcupcakes #nordiclifestyle #pappasven #fundraiserevent #nbcfaus #foodphotographyandstyling #newcastleevents
Event Announcement! 💕 Join us for an intimate Event Announcement! 💕

Join us for an intimate and heartwarming Pink Ribbon Afternoon Tea, hosted by Salma Sabdia (@thepolkadotter) in the cosy surrounds of Pappa Sven’s Apartment (@pappasvens).

We’re raising funds for the National Breast Cancer Foundation (@nbcfaus), a cause that’s particularly close to our hearts, and we would love for you to share this special event with us.

Immerse yourself in our much loved ‘Pappa Sven’s Apartment’ and savour a selection of delectable pink-themed cakes, cookies and more, all specially crafted for this occasion. 

Event details:
Saturday 14th October at 2pm
Pappa Sven Apartment in Cooks Hill, NSW, Australia

Click the link in profile for more details and to book your ticket through the @pappasvens website.

We can’t wait to see you there!

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Good spring morning 💕 aren’t these blooms abs Good spring morning 💕 aren’t these blooms absolutely stunning? 

Instagram usually has a strong dislike for my floral photography. I suspect they are too much of a departure from cakes and cookies, and it’s considered they may offend my dessert-loving audience 😂

What do you think? Do you like the occasional flower or two to start your day?

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SAVE THE DATE! OCTOBER 14 💕 We have a VERY sp SAVE THE DATE!

OCTOBER 14 💕

We have a VERY special event coming soon to one of Newcastle’s favourite spaces.

If a little sweet indulgence in a stylish Nordic setting is your idea of a good time, mark the afternoon of Saturday October 14th in your calendars, because you’ll be sharing it with us 😊 and best of all, you’ll be supporting a very worthy cause 💕

Tickets go on sale this week, and with a very intimate gathering planned, they will be limited. Keep an eye out on our socials do you don’t miss out 😊

#strawberrycupcakes #coconutcupcakes #nordiclifestyle #pappasven #pinkribbon #afternoonteatime #fundraiserevent #nbcfaus #foodphotographyandstyling
If you’re looking for the perfect dessert to get If you’re looking for the perfect dessert to get you through this summer weekend weather (at the start of spring!) this divine layered ice cream of strawberry, macadamias and mango will do just the trick 💕

Created last summer for @ausmacadamias | Recipe link in profile

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SAVE THE DATE! Hey Newcastle! We have been plann SAVE THE DATE! 

Hey Newcastle! We have been planning a VERY special event for you 💕

If a little sweet indulgence in a stylish Nordic setting is your idea of a good time, mark the afternoon of Saturday October 14th in your calendars, because you’ll be sharing it with us 😊 and best of all, you’ll be supporting a very worthy cause 💕

Stay tuned and keep an eye out on our socials, where we’ll be sharing all the details early next week!

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Blood orange season has arrived, gently floating i Blood orange season has arrived, gently floating in with the soft spring breezes. It’s always one of my favourite times of the year.

Last year’s signature blood orange cake was this delicately striped Blood Orange + Earl Grey Bundt Cake, a crowd favourite that you can find on the blog.

(Along with the other twelve blood orange recipes. Yes, I just checked and would you believe there are no less than specifically THIRTEEN blood orange recipes. And I still think there’s room for number fourteen 😂). 

What’s your favourite flavour to pair with blood oranges? And are there any blood orange recipes you’d like to see this year?

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The days are saying Spring has arrived. The sunshi The days are saying Spring has arrived. The sunshine is glorious and warms you all the way to the tips of your toes and deep inside your heart and mind.
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And the beautiful shades of magnolia pink and wattle yellow are already starting to retreat, giving way to tiny green shoots. 
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But the nights seem to remind us that Winter will linger a little longer, and to enjoy the indulgence of cosy beverages paired with cosy knits while we still can 💕
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What’s the weather like in your little corner of the world?

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The magnolias are in full bloom again. It’s alw The magnolias are in full bloom again.

It’s always such a glorious sight to witness. Last year I shared the special story behind our magnolia tree, and I can’t help but share it again after I’ve spent the better part of the last week admiring her brilliant beauty.

The first time she flowered a few years ago, we were completely in awe. We had moved into our home in the middle of a scorching summer drought, and always wondered about this sickly tree that commanded prime position in the front yard.

So imagine our surprise when nine months after living in our home, this bare thin tired tree gave rise to the most stunning, enormous magenta magnolias. 

Every year that has followed we eagerly await the first week of August to indulge in her beauty. Her fuzzy winter coats are shed and give way to the most brilliant shade of deep pink splashed against the fresh greenery of the garden.

Such a special way to welcome in the warmer weather 💕

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