Lemon Iced Gingersnap Cookies (Gluten Free)

For the cookies:

Preheat your oven to 350 F. Either lightly grease baking sheets, or line them with parchment paper and set aside.

In a medium bowl, cream together the brown sugar and shortening. Add the water and molasses. Don’t worry if the water and molasses don’t thoroughly combine, since they’ll mix in with the dry ingredients.

In a separate bowl, add the flour, baking soda, salt, cinnamon, and ginger, and whisk together.

Slowly add the flour mixture to the brown sugar mixture and blend until a dough forms.

Form 1-inch balls with the dough and place them on the baking sheets with an inch or two between each. About 1 dozen should fit on a standard cookie sheet. Flatten the balls with a spatula.

Bake for 8-12 minutes. If your oven runs hot, bake for about 8 minutes. Otherwise, go up in baking time.

Remove from the oven and let them sit on the pan for about a minute, then transfer them to a wire rack to cool completely.

For the icing:

Mix the confectioners’ sugar with the lemon juice and stir with a spoon until a thick icing forms.

Apply icing to completely cooled cookies with your (clean) finger or a rubber spatula and spread it around the top of the cookie.

You may need to add either a bit more confectioners’ sugar and/or lemon juice to the mixture, depending on how thick you ice your cookies.