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Carla Hall's Lemon Gingersnap Sandwich

Carla Hall
Servings: 12
30 to 60 min

Ginger Cookies with Lemony Filling

  • Ingredients
  • step-by-step directions
Carla Hall's Lemon Gingersnap Sandwich
  • 1/2 cup Butter (softened)
  • 3/4 cup Granulated Sugar (plus more for sprinkling)
  • 1 Egg
  • 1/4 cup Molasses
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon freshly grated Cinnamon
  • 1 teaspoon ground Ginger
  • 1/2 teaspoon Ground Cloves
  • 1/2 teaspoon Salt
For the Filling:
  • 1/2 cup Butter
  • 1 cup Confectioner's Sugar
  • 1 Lemon (zest)
  • pinch Salt
  • Preheat oven to 350 F. In a large bowl, beat together the butter and sugar until light and fluffy. Scrap down the sides of the bowl with a spatula. Beat in the egg until fully incorporated then add the molasses and stir to combine.
  • In another bowl, whisk together the remaining ingredients. Stir the dry ingredients into the wet and stir just until incorporated. Do not over mix. Portion the dough into 4 and roll each into 3/4-inch logs. Chill dough for 1 hour.
  • On a floured work surface using a floured rolling pin, roll dough out to 1/8-inch thickness. Use a 1-inch cookie cutter to cut out cookies. Place onto a parchment lined baking sheet, two inches apart. Bake for 10 to12 minutes or until almost crisp. Remove from oven and allow to cool for 5 minutes then transfer to wire rack to cool completely.
  • Spread a teaspoon of filling onto half of the cookies and place a second cookie on top to sandwich. Chill 30 minutes before serving.
  • For the Filling: Beat together the butter, sugar and salt until fluffy. Add the zest and beat until evenly distributed.
Similar categories: Desserts Courses & Meals
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