adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gingerbread Sandwich Cookies with Lemon Filling
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
110 minutes
Delicious gingerbread cookies with zesty lemon buttercream filling - perfect for entertaining!
Ingredients:
  • For the cookies
  • 3/4 cup unsalted butter, softened
  • 1 cup (220g) sugar
  • 1/4 cup molasses
  • 1 tablespoon fresh ginger, finely grated
  • 2 1/2 cups (315g) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Cooking spray for the cookie scoop
  • For the filling
  • 1/2 cup unsalted butter, softened
  • 1 tablespoon fresh lemon zest
  • 1/8 teaspoon salt
  • 2 cups (240g) powdered sugar
  • 1 to 2 tablespoons fresh lemon juice
Instructions:
  • Cream together the butter and sugar: Place the butter and sugar in a stand mixer with a paddle attachment or use a handheld electric mixer. Beat on medium speed until light and fluffy, approximately 2 minutes.
  • Incorporate the egg, molasses, and ginger: Use a rubber spatula to ensure everything is mixed well. Beat until fluffy and fully combined, about 1 to 2 minutes.
  • Whisk together the flour, baking soda, cinnamon, ground ginger, ground cloves, and salt in a medium bowl. Combine with the wet ingredients on low speed until fully mixed. Avoid overmixing.
  • Chill the cookie dough: Wrap the bowl with plastic wrap, then let the dough cool in the fridge for a minimum of one hour or overnight.
  • Preheat the oven to 350°F, positioning racks in the middle and top third. Line two large baking sheets with parchment paper.
  • Prepare the cookie dough balls: Grease a #60 or #70 cookie scoop or one tablespoon measuring spoon with cooking spray. Scoop the dough, roll into a ball, and place on the baking sheet. Ensure at least 2 inches of space between each ball on the sheet. Reapply cooking spray to the scoop as needed for easy release of the dough.
  • Gently press down on each cookie ball using the palm of your hand to ensure uniform size. Refrigerate any extra dough while baking.
  • Bake the cookies until they spread slightly, are only slightly puffed, and the edges begin to brown, about 10 minutes, rotating the baking sheets halfway through. Cool the cookies before serving.
  • Allow the cookies to rest for 3 minutes on the baking sheets to slightly cool. Transfer them to a cooling rack using a spatula. Wait until completely cool before adding frosting. Repeat the process with the remaining dough until all cookies are baked.
  • Prepare the filling: Combine butter, lemon zest, and salt in a medium bowl. Beat with a handheld electric mixer until creamy and well combined, about 30 seconds.
  • Combine the powdered sugar and 1 tablespoon of lemon juice. Beat until the frosting is thick, creamy, and fluffy for about 1 minute. Gradually add more lemon juice if needed, a teaspoon at a time, until you achieve a creamy yet thick consistency perfect for spreading on cookies without squishing out when sandwiched.
  • After the cookies have cooled completely, delicately spread 1 tablespoon of filling in a circular shape at the center of a cookie, leaving a 1/4-inch border bare, using an offset spatula or butter knife. Place another cookie, bottom side down (the part that was on the baking sheet), on top of the filling. Press gently and evenly around the edges to spread the filling just to the edge. Avoid excessive pressure to prevent soft cookies from cracking. Repeat with the rest of the cookies.

Similar Recipes