Soft Ginger-Lemon Cookies with Lemon Glaze

Alas, they are just perfect the way they are and I am in love with the super tangy lemon glaze! My mouth is watering in anticipation of a fourth second Lemony, ginger cookie.









TIME  25 MINUTES      YIELDS 2 DOZENIngredients:



1 cup packed brown sugar





1 egg





3 tablespoons sour cream





1/2 teaspoon lemon extract ( I used 1 tablespoon fresh lemon juice)





1/2 teaspoon vanilla extract





1-3/4 cups all-purpose flour





1 teaspoon baking soda





1 teaspoon cream of tartar









1/4 teaspoon salt





Directions





In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine the flour, baking soda, cream of tartar, ginger and salt; gradually add to creamed mixture and mix well.





Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets (I used a sheet of parchment paper on my cookie sheet). Bake at 350° for 12-15 minutes or until lightly browned. Immediately remove from pans to wire racks. Yield: 2 dozen.









For the lemon glaze (not from Taste of Home)





1 cup confectioners sugar (powdered sugar)

1-2 tablespoons fresh lemon juice

lemon zest





Using an electric mixer on high speed, combine sugar and juice till smooth. Top with a bit of lemon zest.