Mini Gingerbread Lemon Loaves

Fresh ginger, ground ginger and lemon juice make these Mini Gingerbread Lemon Loaves packed full of undeniably delicious flavor and charm! They are perfect as gifts for the holiday season!

Mini Gingerbread Lemon Loaves |

Every Christmas I usually make about 10 different kids of cookies to give away as gifts.  This year however I was not feeling as motivated to do that much baking but still wanted to give home baked gifts.  One of Matty’s favorite German Christmas cookies is the Zimtsterne… a star shaped cinnamon and gingerbread cookie topped with a lemon glaze.  This cookie is what inspired me to make these gingerbread loaves!

Mini Gingerbread Lemon Loaves |

I knew I wanted to incorporate lemon and ginger into the recipe and there’s no better way to do that than by using fresh!  I peeled grated a big piece of ginger root and pressed it into the granulated sugar before creaming it with the butter.  Pressing the root into the sugar releases all the oil and flavor creating a fluffy ginger sugar that packs a big flavor punch in the bread.

Fresh squeezed lemon juice and candied lemon peel add the perfect amount of tart acidity and texture to the glaze.  The candied ginger came from a small shop in Nuremberg, but I’m certain you could find it at a local candy store or specialty market like Trader Joes.

If you love the Starbucks gingerbread… then you’ll definitely love this!  The flavor is spot on… if not better than the Starbucks loaf and the texture is insane.  LOVE this bread, so much!

Mini Gingerbread Lemon Loaves |

I’ve never used paper baking pans before these loaves.  I wasn’t quite sure how they’d bake, but I am surprised to say that I love them!  It was great to be able to give gifts of bread loves instead of cookies or cupcakes… something new and fun is always a joy to give to others!  I really only wish I would have bought more of them when the PX carried them last month!  They’re a great investment if you love sharing your baked goods!  I’m giving these loaves to friends and teachers of Emily for the holidays!

Mini Gingerbread Lemon Loaves |

The only downside of this recipe was that it didn’t make enough for me to keep a loaf for myself!  Next time, I’ll make the recipe twice so I have enough for me!

Happy Holidays!

Mini Gingerbread Lemon Loaves
Prep time
Cook time
Total time
Recipe type: Quick Bread
Serves: 8 loaves
  • 4½ cups all-purpose flour
  • 2 Tbsp ground cinnamon
  • 1 Tbsp roasted ground cloves
  • 2 Tbsp ground nutmeg
  • 1 Tbsp salt
  • 1 Tbsp baking soda
  • 1½ cups unsalted butter, softened
  • 2 cups granulated sugar
  • ⅓ cup freshly grated peeled ginger root
  • 1 cup lightly packed dark brown sugar
  • 1 Tbsp orange extract
  • 3 cups unsweetened applesauce
  • 8 free standing paper baking pans (4.5in long x 2.5in wide x 2.25in high)
Lemon Glaze & Garnish
  • 8oz cream cheese, room temperature
  • 1 lemon, zested/peeled and juiced
  • 2½ cups powdered sugar
  • pinch of salt
  • ¼ cup granulated sugar
  • candied ginger strips
  1. Preheat oven to 350F degrees. Arrange the baking pans on two baking sheets, 4 on each sheet.
  2. In a large bowl whisk together the flour, cinnamon, cloves, ground ginger, salt and baking soda.
  3. In the bowl of your stand mixer fitted with the paddle attachment, combine the grated ginger root and the granulated sugar. Using the back of a rubber spatula, press the sugar into the ginger releasing the oils and flavor from the ginger into the sugar. Continue for 3-4 minutes or until the sugar is fluffy and fragrant. Add the brown sugar and mix together on low speed.
  4. Add the softened butter to the sugar and ginger and cream together for 4-5 minutes until light and fluffy. Scrape the sides of the bowl several times. Add the orange extract and beat 1 more minute.
  5. Pour in the apple sauce and mix on medium until combined. Scrape the sides and bottom of the bowl again. Don't worry, the mixture will look curdled, but it will fix itself once the flour has been added.
  6. Add the flour in three parts and mix on medium-low until each addition is just combined. Finish the batter by folding until all the flour has been incorporated.
  7. Separate the batter evenly into the 8 baking pans. About 1 overflowing cup of batter per pan.
  8. Bake both sheets of batter on the same shelf for 50-60 minutes or until a toothpick comes out clean and the bread is a deep brown color. If both trays will not fit on one self, bake them one at a time. You may need to reduce the baking time by 5-10 minutes if only one tray is baked.
  9. Allow to cool completely before frosting.
Lemon Glaze & Garnish
  1. Zest/peel the lemon into long strips of rind then cut the strips into small pieces. Toss lemon pieces in granulated sugar until covered. Once covered, spread out on wax paper until ready to use.
  2. In the bowl of your stand mixer, whip the cream cheese and powdered sugar together until smooth. Mix in the salt.
  3. Add the juice of the lemon mix until combined. Glaze should be thick enough to spread without running but still loose.
  4. Spread or drizzle glaze over the cooled loaves. Garnish with sugared lemon peels and candied ginger pieces.
This recipe makes 8 medium sized mini loaves. If you want fuller loaves, make 6-7 instead of 8.


Gingerbread Biscotti

Since the success of my first batch of biscotti (white chocolate dipped cranberry biscotti)… I have come to the conclusion that it is one of the simplest cookies to make.

Although my friends at Jen’s Just Desserts don’t agree with me.    She thinks they are too time consuming.  Which… I could possibly agree with if I were making enough for a cafe or restaurant… because you have to bake them twice.  But let’s be honest here.  The dough, it’s not that difficult to make.  And baking twice?  Ok… big deal.  I’m a home baker.  It’s not that big of an issue for me.

And if we’re really being honest here.  These biscotti that I have made are really so impressive looking that I don’t mind the extra step of baking twice!

Of the two I’ve made so far… these gingerbread are my favorite to dip in my morning cup of coffee.  Crisp and full of flavor… the gingerbread and my coffee mixed together is so perfect, I think I may be making biscotti every week to have as my mid morning snack with my coffee! YUM!


Gingerbread Biscotti
Prep time
Cook time
Serves: 12-15 biscotti
  • 4 Tbsp unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 egg white
  • ½ cup molasses
  • 3 cups flour
  • 1 Tbsp baking powder
  • 1 Tbsp cinnamon
  • 1 tsp ginger
  • 1 tsp cloves
  • ½ tsp nutmeg
  • 1 cup powdered sugar
  • ½ tsp cinnamon
  • 3-4 Tbsp heavy cream
  1. Preheat oven to 375 F degrees. Line cookie sheet with parchment paper.
  2. In the bowl of a stand mixer, beat the butter and sugar until fluffy.
  3. One at a time, add the eggs until combined.
  4. Add the molasses and mix until smooth.
  5. In another bowl, sift together the flour, baking powder and spices.
  6. Add the flour mixture to the bowl with the wet ingredients and mix until combined. Dough will be sticky.
  7. Form the dough into a long rectangle, approximately 10 inches long and about 4 inches wide. I used an offset spatula to help spread and shape the dough. (Really, shape it as wide and as long as you like. I wanted long cookies, so I made mine wider.)
  8. Bake about 25 minutes or until top and bottom are golden brown. Remove, transfer to wire rack and allow to cool about 15 minutes. (If the bottom isn't too brown, you could leave it on the cookie sheet to cool. Remove it if it's already brown.)
  9. Transfer to a cutting board and slice into ½" slices. Lay each slice on it's side and place back on the cookie sheet.
  10. Bake for 10 more minutes or until golden.
  11. Remove and cool completely on a wire rack.
  1. Whisk together the powdered sugar, cinnamon and heavy cream until smooth. Add enough cream until you have a consistency you can drizzle over the biscotti.
  2. Once the biscotti has cooled, drizzle the glaze over the top. Allow glaze to set up before serving.

White Chocolate topped Gingerbread Blossoms

Chewy ginger and molasses cookies rolled in sugar and topped with white chocolate, these cookies are perfect for the Fall season!

White Chocolate Topped Gingerbread Blossom Cookies |

Before I get to these cookies… I have a few confessions to make.

Confession #1:  I love the Holiday season for one huge reason… It gives me an excuse to BAKE ALL THE TIME.

Confession #2:  I HOARD baking supplies.  This is a new thing for me.  Since moving to Germany, the luxuries of American grocery stores, having everything I need, at my disposal, all of the time is not a reality here.  When I see something at my local military commissary, I buy it… in bulk.

Confession #3:  I think “blossoms” may be becoming my favorite holiday cookie.  I have discovered two new ways of making them other than the traditional peanut butter with chocolate on top.  First, was my White Chocolate with Peppermint Kiss Blossoms and now these.  Gingerbread blossoms topped with white chocolate chips.

Confession #4: I’ve come to the realization that I’m not going to make it though the Holiday season without gaining 10lbs just from cookies.  It’s okay though, I’ll blame it on the pregnancy.

White Chocolate Topped Gingerbread Blossom Cookies |


So maybe these White Chocolate topped Gingerbread Blossoms are my new favorite cookie.  Covered in sugar and topped with white chocolate, they taste like Fall in my mouth.

And maybe, I’ll stop baking cookies.

Probably not.

At least not until January.


White Chocolate topped Gingerbread Blossoms
Prep time
Cook time
Serves: 3-4 dozen cookies
  • ¾ cup (12 tbsp or 1½ sticks) unsalted butter, room temperature
  • ¾ cup firmly packed light brown sugar
  • 1 egg
  • ½ cup full flavor molasses
  • 1 tbsp bourbon whiskey (you can substitute vanilla if you don't have bourbon)
  • 2 tbsp milk
  • 3 cups flour
  • 1 tbsp ground ginger (fresh if possible)
  • 1 tsp cinnamon
  • ¼ tsp nutmeg (fresh if possible)
  • ¼ tsp salt
  • 1 tsp baking soda
  • ¼ cup sugar
  • 1 cup white chocolate chips
  1. In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, salt and baking soda. Set aside.
  2. In the bowl of an electric mixer, cream together the butter and brown sugar for about 2 minutes.
  3. Add the egg to the sugar/butter and cream for another 2 minutes. Make sure to scrape the sides of the bowl.
  4. Slowly pour in molasses and bourbon then beat until combined.
  5. In three parts, add the flour mixture. Scrape the sides of the bowl between each addition. Mix just until combined.
  6. Add the milk and mix only until incorporated.
  7. Scrape the sides of the bowl and pat the dough into a ball. Cover with plastic wrap and place in the freezer for 30 minutes to an hour to firm. If you have time, you can put the dough into the refrigerator 8 hours or overnight.
  8. When ready to bake your cookies, line cookie sheet with parchment paper and pre-heat your oven to 350 F degrees.
  9. Scoop 1-inch balls of dough using an ice cream scoop and form them into a ball using your hands. Roll them in the sugar then place 2 inches apart on your lined cookie sheet.
  10. Bake 8-10 minutes or until the edges begin to brown. Do not over bake!
  11. Immediately press your thumb into the top of each cookie. Drop 6 white chocolate chips into the well you just created then remove cookies to a wire rack.
  12. After chocolate begins to melt, use a toothpick to swirl the chocolate together into a pretty swirl.
  13. Cool completely and store in an airtight container for up to 5 days.

Recipe adapted from Culinary Concoctions by Peabody

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Gingerbread Latte Cupcakes

I’ve never used molasses before, I’ve never made gingerbread before. To be honest, I don’t know if I’ve ever had more than maybe a couple gingerbread anythings in my life. So why am I making gingerbread cupcakes and cookies? Because it’s Christmas!! [Read more…]