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ginger lemon sandwich cookie recipe

Ginger Lemon Sandwich Cookies Recipe

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.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Assembly time 15 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 18
Calories 247 kcal

Equipment

Ingredients
 
 

Cookies

  • ¾ Cup Unsalted Butter, room temperature
  • 1 Cup Granulated Sugar
  • 1 Large Egg room temperature
  • ¼ Cup Molasses
  • 2 Cups All Purpose Flour
  • 1 Tablespoon Ground Ginger
  • 1 teaspoon Cinnamon
  • 2 teaspoon Baking Soda
  • 1 teaspoon Salt
  • ½ Cup Granulated sugar for coating cookie dough

Lemon Buttercream Filling

  • 2 Cups Powdered sugar
  • ½ Cup Unsalted Butter room temperature
  • 2 tablespoon Lemon Juice

Instructions
 

Cookies

  • Preheat oven to 350℉ (180℃)
  • Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
  • In a medium bowl, whisk together flour, ginger, cinnamon, baking soda and salt. Set aside for later.
    2 Cups All Purpose Flour, 1 Tablespoon Ground Ginger, 1 teaspoon Cinnamon, 2 teaspoon Baking Soda, 1 teaspoon Salt
  • Using a stand mixer with the paddle attachment, begin creaming the butter and granulated sugar until light and fluffy (2 - 4 minutes on medium speed). Scrape the bowl as needed. (note: a hand mixer may also be used)
    ¾ Cup Unsalted Butter, room temperature, 1 Cup Granulated Sugar
  • Add egg and molasses to the bowl and mix on medium speed until incorporated. Scrape the bowl as needed.
    1 Large Egg, ¼ Cup Molasses
  • Add the flour mixture and mix on low speed until combined. Do not overmix as this may result in a tough cookie.
  • Wrap in plastic and place in refrigerator for 20 minutes.
  • Scoop out 1 ½ tablespoon of cookie dough,. Roll into a ball and roll in the coating sugar.
    ½ Cup Granulated sugar for coating cookie dough
  • Place onto prepared 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 powdered sugar in the bowl of a stand mixer using the paddle attachment for approximately 3 minutes. (note: a hand mixer may also be used)
    ½ Cup Unsalted Butter, 2 Cups Powdered sugar
  • Add the lemon juice and mix for another minute.
    2 tablespoon Lemon Juice

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.

Notes

  • Storage - the butter in these cookies is perishable. To store, place in an airtight container and keep in your fridge. Remove from fridge approximately one-half hour before serving to allow the filling to soften.

Nutrition

Calories: 247kcalCarbohydrates: 45gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 44mgSodium: 358mgPotassium: 97mgFiber: 0.5gSugar: 20gVitamin A: 409IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Keyword easy ginger cookie, ginger cookie, ginger cookie recipe, ice cream sandwich cookies
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