Description
These delightful sandwich cookies feature a crisp, spiced ginger base filled with a zesty, creamy lemon center. They offer a perfect balance of warm aromatic spices and bright citrus, making them a sophisticated addition to any dessert platter.
Ingredients
- 1/2 cup unsalted butter, cold
- 3/4 cup granulated sugar
- 1 tablespoon unsulfured molasses
- 1 tablespoon ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon Diamond Crystal Kosher salt
- 1 tablespoon fresh lemon zest
- 2 cups all-purpose flour
- 2 tablespoons heavy cream
- 1 1/2 cups powdered sugar
- 1/2 cup refined coconut oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon extract
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350°F (180°C) with a rack in the lower-middle position and line baking sheets with parchment paper.
- In a stand mixer with a paddle attachment, cream the sugar, cold butter, molasses, ginger, baking soda, cinnamon, nutmeg, salt, and lemon zest on medium speed for 5 minutes.
- Reduce speed to low, add the flour, and slowly drizzle in the heavy cream until just incorporated.
- Divide the dough into 10-gram portions and roll into smooth balls.
- Place balls 1 1/4 inches apart on baking sheets and bake for 10 minutes until golden and firm at the edges.
- Let cookies cool completely on the baking sheet.
- Cream the powdered sugar, coconut oil, lemon juice, lemon extract, and salt for 5 minutes until fluffy.
- Pipe the filling onto the bottom of one cookie and top with another to create a sandwich.
Notes
To ensure the most consistent results, always use a kitchen scale to measure your dough portions; this guarantees even baking across all cookies. If your kitchen environment is particularly warm, chill the filling for 10 minutes before piping to help it hold its shape between the ginger snaps.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American