Looking for a delicious way to top your gingerbread cookies? The Quick Tangy Lemon Icing for Gingerbread Cookies delivers a zesty punch that complements the sweetness of gingerbread beautifully. The icing is simple to make and adds a delightful finish to your holiday treats.
When creating the icing, feel free to substitute the fresh lemon juice with bottled lemon juice if fresh is unavailable. If you’re watching sugar intake, consider using sugar substitutes designed for baking. Remember that corn syrup adds shine and helps with consistency, but if you prefer a healthier option, maple syrup could work in a pinch. Keep in mind any allergies related to the ingredients, especially if nuts are involved elsewhere in your kitchen.
Cookies
Quick Tangy Lemon Icing for Gingerbread Cookies Recipe
Ingredients
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla (use clear if you want stark white icing)
Instructions
- Place 1 cup powdered sugar, 1 tablespoon fresh lemon juice, 1 tablespoon light corn syrup, and 1/2 teaspoon vanilla in a bowl.
- Mix all ingredients together until the mixture is smooth and well blended.
- If the icing appears too thick or dry, gradually add more corn syrup until you achieve your desired consistency. Be patient; it should be spreadable yet not runny. You want it to cling lovingly to the cookies, not slide off like a rogue teenager at a family gathering.
Part of our Homemade Cookie Recipes collection — Part 6 of 7:
If you’re in the mood for something comforting and sweet, try the Raisin Filled Cookies – Zcmi Recipe. The combination of rich, buttery dough and luscious raisin filling makes for a delightful treat that pairs beautifully with a cup of tea or coffee.