Gingerbread Squares With Creamy Lemon Glaze
Total Steps
13
Ingredients
6
Tools Needed
10
Ingredients
- 1 roll 16.5 oz Pillsbury refrigerated gingerbread cookie dough
- 1 package 8 ounce American Neufchâtel cheese or cream cheese
- zest of 3 lemons
- 1.5-2 cup powdered sugar
- 1/4 cup milk
- 1 egg white
Instructions
Step 1
Bring cookie dough to room temperature on counter.
Step 2
Preheat oven to 350 degrees Fahrenheit.
Step 3
Roll out room temperature cookie dough on back of a 4 sided cookie sheet to 1/4 to 1/2 inch thickness.
Step 4
Bake until set.
Step 5
Allow to cool before cutting around the sides of the large, rectangular cookie, removing the dough that may have fallen over the sides.
Step 6
Remove carefully to a cooling rack and allow to fully cool.
Step 7
In the meantime, combine cream cheese, lemon zest, milk, egg and powdered sugar using an electric beater or a blender.
Step 8
Pour mixture into a pan and heat until it just boils.
Step 9
Remove from heat and allow to cool fully to room temperature.
Step 10
When cookie is cool, place on wax or parchment paper on a tray.
Step 11
Pour completely cooled lemon glaze over it.
Step 12
Remove wax paper.
Step 13
Cut into squares and serve.