Soft Ginger Cookies with Lemon Cream Filling - Recipe
This ginger lemon sandwich cookie recipe is simple to make and produces a irresistibly delicious, super-soft ginger cookie with a tangy lemon center. Rolling the cookie in sugar prior to baking results in a crackly top while the center of the cookie stays soft making it the perfect cookie for sandwiching.
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The smell of baking ginger cookies always evokes holiday memories for me, but the lemon filling for these cookies is light on the palate making this a perfect treat year-round. These cookies freeze well so whip up a double batch and freeze some to pull out whenever the mood hits you or unexpected guests drop in.
Tips for Making the Perfect Ginger Lemon Sandwich Cookie:
Ingredient Tips:
- Bring the butter and eggs to room temperature before starting on the dough. This is important as the ingredients will blend better and create a softer texture and more prominent rise.
- Use sulfured molasses as it is the sweetest type of molasses and will work best for these cookies.
- The star of these cookies is the ground ginger. Purchase a highly respected brand to ensure your cookies turn out perfect.
Scooping the Sandwich Cookie Dough for Baking
- Using a cookie scoop will help create consistently sized cookies. Since you are making sandwich cookies, you want both the top and bottom to match up.
- Rolling these cookies in granulated sugar prior to baking will create a crunchy, crackled top but the inside will still remain soft.
Assembling the Ginger Lemon Sandwich Cookie
- Arrange the cookies in pairs by matching up similar sized cookies.
- Pipe or spoon approximately 1 tablespoon lemon filling onto the flat side of half of the cookies.
- Sandwich with the remaining cookies and gently press until the filling reaches the edges.
Ginger Lemon Sandwich Cookies
The recipe produces an irresistibly delicious, super-soft ginger cookie with a tangy lemon center that pairs perfectly with the slight heat resulting from the ginger.
Equipment
Ingredients
Cookies
- 170 Grams Unsalted Butter, room temperature (¾ Cup or 6 ounces)
- 200 Grams Granulated Sugar (1 Cup)
- 1 Large Egg, room temperature
- ¼ Cup Molasses
- 240 Grams All Purpose Flour (2 Cups)
- 1 tablespoon Ground Ginger
- 1 teaspoon Cinnamon
- 2 teaspoon Baking Soda
- 1 teaspoon Salt
- 100 Grams Granulated sugar for coating cookie dough ½ Cup
Lemon Buttercream Filling
- 260 Grams Confectioners' Sugar (2 Cups)
- 114 Grams Unsalted Butter, room temperature (½ cup or 4 ounces)
- 2 tablespoon Lemon Juice
Instructions
Cookies
- Preheat oven to 350°
- Prepare 2 baking sheets by lining with parchment paper.
- In a medium bowl, whisk together flour, ginger, cinnamon, baking soda and salt. Set aside.
- Using a stand mixer with the paddle attachment or a hand mixer, begin creaming the butter and granulated sugar until light and fluffy (2 - 4 minutes on medium speed). Scrape the bowl as needed.
- Add the egg and molasses to the bowl and mix on medium speed until incorporated. Scrape the bowl as needed.
- Add the flour mixture and mix on low speed until combined.
- Wrap in plastic and place in refrigerator for 20 minutes.
- Take 1 ½ tablespoon of the dough, roll into a ball and roll in the coating sugar.
- Place onto parchment-lined baking sheets leaving approximately 2 inches of space between each cookie.
- Using your palm or the bottom of a round drinking glass, flatten the cookie slightly.
- Bake cookies for 8 - 10 minutes.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Lemon Buttercream Filling
- Mix the butter and confectioners' sugar in the bowl of a stand mixer using the paddle attachment for approximately 3 minutes.
- Add the lemon juice and mix for another minute.
Assembling Cookies
- Arrange the cookies in pairs by matching up similar sized cookies.
- Pipe or spoon approximately 1 tablespoon lemon filling onto the flat side of half of the cookies.
- Sandwich with the remaining cookies and gently press until the filling reaches the edges.
Tried this recipe?Let us know how it was!
Debbie says
Yum! I love ginger cookies and making them into a lemon buttercream sandwich cookie is delicious!
abzstylz says
So moist and delicious! One of my favorite recipes 🙂
Stephanie says
Ok, the ginger snap part of these cookies are good, but that lemon filling is amazing! It's a perfect combination for spring-tasting cookies.
dessertswithstephanie says
Thank you for your feedback on the ginger cookies!
Ivana says
Great recipe, molasses and cinnamon work together so well!
junebug says
These are FANTASTIC! I love that the cookies are soft, unlike a lot of ginger cookie recipes. The cookies are nicely durable (as long as you wait for them to cool) without being hard at all, and so yummy. The ginger-lemon flavor mixture is top notch.
The one thing I'd change is that I would use less frosting. It's very sweet, and I couldn't tolerate as much frosting as is shown in the pictures. But it's easy enough to use less of it, or when I overdid it, just squeeze the cookies together and wipe off the excess.