Gingerbread Cookies with Lemon Glaze

These delightful gingerbread cookies blend the warm spices of traditional gingerbread with a zesty lemon glaze for a refreshing twist. The cookies are perfectly spiced and have a soft, chewy texture, while the glaze adds a bright finish that makes them truly special. Ideal for holiday gatherings or a cozy afternoon treat, this recipe is simple yet satisfying, and it's nut-free and dairy-free, making it accessible for various dietary needs.

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup brown sugar, packed
• 1/2 cup molasses
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup powdered sugar (for glaze)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, and salt.
3. In another bowl, mix the brown sugar, molasses, vegetable oil, egg, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
5. Roll the dough into balls (about 1 inch in diameter) and place them on the prepared baking sheet, leaving space between each cookie.
6. Flatten each ball slightly with the back of a fork.
7. Bake for 8-10 minutes, or until the edges are firm but the centers are still soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. For the lemon glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cookies before serving.