Embossed Lemon Gingerbread Cookies

Embossed Lemon Gingerbread Cookies
Using just one bowl, this bright and spicy cookie recipe comes together in minutes and fills your house with the aroma of magic. The dough holds up beautifully to cookie stamps, which make these confections go from “wow” to “wowwwww” in a snap. If you don’t have a cookie stamp, press down the dough with the bottom of a glass and drizzle the lemon glaze over the cookies… but, honestly, we really recommend you consider a stamp of your own. Want to know more about them? See our tips on cookie stamps here.

Lemon Gingerbread Cookie Recipe

Prep Time 30 min | Total Time 45 min

Ingedients for 12 cookies:

  • 4 Tbsp (57 g) / salted butter, at room temperature, plus more for greasing the pan
  • 6 Tbsp (76 g) / brown sugar
  • 2 Tbsp (42 g) / molasses
  • 2 tsp / vegetable oil
  • 1/8 tsp / salt
  • ¼ tsp / ground clove
  • ½ tsp / ground ginger
  • ¼ tsp / cinnamon
  • ½ tsp / fresh grated ginger
  • ½ tsp / lemon zest
  • 1 c (120 g) / all-purpose flour
  • ½ tsp / baking soda
  • ¼ tsp / baking powder
Lemon Gingerbread Cookie
Created by author
  1. Add the softened butter, brown sugar, molasses, vegetable oil, and salt to a large bowl. Using a whisk, beat the ingredients until they are light and fluffy and the mixture has become slightly lighter in color, about 30 seconds.
  2. Add the ground clove, ginger, cinnamon, grated ginger, lemon zest and whisk until just incorporated.
  3. Sift the flour, baking soda, and baking powder over the butter/sugar/spice mixture. Using a spatula, stir just until the mixture is combined.
  4. Cover the bowl with a towel and place the dough in the refrigerator for 10 minutes to firm up.
  5. Preheat oven to 350 degrees F (180 degrees C). Grease a sheet pan with butter.
  6. Remove the dough from the fridge and roll the dough into balls slightly larger than a tablespoon. Place the balls onto the prepared cookie sheet.
  7. Lightly flour a cookie stamp, and gently but firmly, press each cookie. Flour the cookie stamp between each cookie. If you do not have a cookie stamp, you can use the bottom of a glass or a fork to press down the cookie.
  8. Using a cookie cutter, the rim of a glass, or a paring knife, cut the edges off each cookie to make perfect edges. Re-roll any trimmings to make more cookies.
  9. Place the cookie sheet with the stamped cookies back into the fridge to chill for 10 minutes while the oven finishes preheating. This additional cooling step will help set the design.
  10. Bake the cookies for 8 to 11 minutes. The tops should be soft to touch without collapsing.
  11. Allow the cookies to cool on the sheet pan for 2 minutes before transferring them to a cooling rack.
  12. While still warm, brush the cookies with lemon glaze (recipe follows).

Lemon Glaze


  • 1 c (113 g) / confectioners’ sugar, sifted
  • 2 Tbsp / fresh lemon juice
  1. Add the lemon juice to the confectioners’ sugar ½ tablespoon at a time, stirring after each addition.
  2. Once the mixture reaches the consistency of light maple syrup, stop adding the lemon juice. This will happen relatively quickly, so go slowly with your liquid addition.
  3. If the mixture is too thick to brush on, add more lemon juice or water. If the mixture is too thin, add back some confectioners’ sugar.
  4. Brush or drizzle the glaze onto the warm cookies.
  5. The cookies are ready to eat right after glazing, but allow about one hour for the glaze to set up before stacking.

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Sandi received a masters degree from the University of Florida in Food Science and Human Nutrition and a bachelors degree in Biomedical Sciences. Her passion in life is baking and she also loves food photography. When she is not playing with flour and butter, you can find her fishing, golfing, surfing or in the pottery studio crafting her own bakeware.