Gingerbread Sandwich Cookies

Here’s a seasonal cookie that doesn’t need hours in the kitchen – gingersnap cookies that are sandwiched with a fresh lemon frosting. Thanks to foodandwine.com for the idea!

Prep time: 40 minutes; Start to finish: 1 hour, 50 minutes; Makes 20 three-inch cookies


Ingredients

Cookie Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 stick plus 2 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg, at room temperature
  • 1/4 cup unsulfured molasses

Filling Ingredients

  • 6 tablespoons unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 1 1/2 tablespoons fresh lemon juice

Directions

    1. Preheat the oven to 350° and line baking sheet with parchment paper.
    2. Make the cookies: In a bowl, whisk the flour, baking soda, ginger, cinnamon and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, 3 minutes. Beat in the egg and molasses. Add the dry ingredients and beat at low speed until incorporated, scraping down the bowl.
    3. Drop scant tablespoons of the dough onto the baking sheet, 3 inches apart. Bake the cookies for 20 minutes, until risen and fallen and slightly firm. Let cool slightly, then transfer the parchment paper to racks and let the cookies cool completely. Bake the remaining cookies.
    4. Make the filling: In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the confectioners’ sugar at medium speed until light and fluffy, about 3 minutes. Beat in the lemon juice.
    5. Arrange the cookies in pairs on a large work surface. Spoon or pipe 1 rounded tablespoon of the lemon filling onto the flat side of half of the cookies. Sandwich with the remaining cookies, pressing them together so the filling spreads to the edge.

Make Ahead: The sandwich cookies can be stored in an airtight container between sheets of wax paper for up to 1 week.

Note: The cookies are very sweet and next time, I will make them about a quarter of the size – perfect bite-sized pieces and not overwhelming.

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