Day 4 - Ginger Sandwich Cookies with Lemon Cream Filling

5:00 AM

Be sure to check back for more of this year's 12 Days of Cookies!

What is Christmastime without some form of gingerbread? Yes, it's one of my favorite kinds of cookies, so I try to work it in each year, in one form or another. (Check out my Gingerbread Pinwheels, Gingerbread Biscotti, decorated Gingerbread Cookies.)

These cookies are more along the lines of a gingersnap, rather than the soft gingerbread. A spicy ginger cookie with a refreshing lemon filling; it is a surprising, yet perfect combination.

Ginger Sandwich Cookies with Lemon Cream Filling 

Gingersnap Cookies

  • 1/2 c. salted butter, at room temperature
  • 1/2 c. packed dark brown sugar
  • 1/4 c. unsulphured molasses
  • 1 large egg
  • 1 3/4 c. flour
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp freshly ground black pepper
  • Lemon Cream Filling (see recipe below)

In the bowl of an electric mixer, cream together the butter and brown sugar. Mix in the molasses, followed by the egg, until well blended. 

In a separate bowl, sift together the flour, baking soda, salt, and spices. Gently mix into butter mixture until just combined.

Divide dough in half, shaping each half into a disk.  Wrap tightly with plastic wrap and chill until firm, about 3 hours.

Preheat oven to 350 and line baking sheets with parchment paper.  On a well-floured surface, roll dough to 1/8 inch thick.  Using round 2 - 3 inch cookie cutters, cut out dough and arrange circles 1 inch apart on baking sheets.  (Use a small spatula to transfer the dough circles to make it easier)  Re-roll scraps as needed.

Bake cookies until dry-looking and just starting to brown on edges: 10-11 minutes.  Allow cookies to cool completely on baking sheets.

When completely cooled, spread or pipe some of the lemon filling onto the bottoms of half of the cookies.  Place the remaining cookies, bottom-side down, on top of the filling. Allow the filling to set for about an hour.

Lemon Cream Filling
1/4 c. salted butter, at room temperature
2 1/2 c. powdered sugar
Zest of 2 lemons
Juice of 1 lemon
1/8-1/4 tsp lemon extract (to taste)

In the bowl of an electric mixer, cream together the butter and sugar.  Mix in lemon zest, juice, and extract. Cover and set aside until ready to use. 

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