Move over gingerbread people; there’s a new cookie in town!
These one-bite slice-and-bake spiced ginger and lemon cookies pack a flavorful punch.
Be preparedthey are the first to go on any holiday cookie tray.
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The sparkly sugar coating balances the spice from ginger in these little gems.
Make the dough weeks in advance and freeze it.
Then slice and bake as you need them!
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What Is an Icebox Cookie?
Keep Your Dough Cold
Icebox cookies need to be cold when you slice them.
I prefer to put them directly into the freezer.
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Tips To Maintain the Shape
These cookies are really tiny!
Only 1 1/2 inches after baking.
you could easily make the rolls larger, up to two or even three inches wide.
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You will end up with fewer cookies but there will still be plenty to go around.
Since the dough is soft to begin with, the log often flattens on the bottom as it chills.
Roll the log back and forth to reform it into a round shape before slicing.
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On the other hand, you could just make the roll into a square shape.
They wont look like pennies, but no one will be the wiser!
The Best Sugar Coating
For these shiny pennies, I used coarse natural cane sugar.
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Its light brown and is sometimes called turbinado or demerara sugar.
Granulated sugar would work fine, too; its just not as dramatic looking.
Then transfer them to baking sheets.
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you might dip them into the sugar on one or both sides, you decide.
More sugar makes the cookies sweeter.
The baked cookies can also be stored in the freezer in heavy-duty freezer zipper bags for several months.
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Scrape down the sides of the bowl with a spatula as needed.
Gradually add the dry ingredients, mixing on low speed until the dough comes together and is well combined.
Scrape down the bowl as necessary.
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Spread a 14- to 16-inch piece of plastic wrap on a work surface.
Encase the dough in the plastic wrap and roll it back and forth to form it into a roll.
Repeat with the remaining dough.
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The dough will keep in the freezer for 3 months or longer.
Once the dough has chilled preheat the oven 350F.
Line several baking sheets with parchment paper.
Pour the sugar into a shallow bowl.
Slice the rolls into 1/4-inch-thick cookies and press one or both sides of each cookie into the sugar.
Place them on the baking sheets with the sugared side up.
Bake the cookies for 10 to 12 minutes, or until the bottoms of the cookie are lightly browned.
Cool on the baking sheet.
They will keep for at least two weeks in a tightly closed cookie tin.
