The first time I tasted the combination of gingerbread and lemon was when I made very time-consuming (but worth it!) homemade gingerbread ice cream sandwiches with a lemon sorbet/ice cream. They were delectable, but painstaking. This is an easier alternative made from a gingerbread mix and baked in a 13 X 9 glass baking dish, and it lends itself well to the colder months when I'm not quite craving frozen treats. During the holidays, the lemon glaze is a nice change from the heavy, overly sweet white icing I usually find on gingerbread cookies. Lemon juice from a bottle saves all that messy squeezing time and the glaze is so simple to make that there's no reason to buy pre-made lemon-flavored icing instead.
Step 1: Prepare
In addition to the minimal ingredients below, you will need a 13 X 9 baking dish (preferably glass), whisk, fork, small bowl, teaspoon, rubber spatula, knife, and measuring cup.
1 14.5 oz gingerbread (cake and cookie) mix
1 1/4 cup + 2 tsp warm water
1 cup confectioner's (powdered) sugar
4 tsp lemon juice
Non-stick cooking spray (optional)