ginger lemon creme sandwich cookies

Name: Ginger Lemon Creme Sandwich Cookies
Prep time: 3 h
Cook time: 1 h
Yield: 30
Ingredients: 2 cup(s) 2 tbsp. all-purpose flour; 2 teaspoon(s) baking soda; 2 teaspoon(s) ground cinnamon; 2 teaspoon(s) ground ginger; 1 teaspoon(s) ground cloves; 3/4 teaspoon(s) sea salt; 3 stick(s) butter divided at room temperature; 1 1/2 cup(s) granulated sugar divided; 1 - egg; 2 tablespoon(s) pure vanilla extract; 1/4 cup(s) unsulphured molasses; 2 cup(s) confectioners sugar; 3 tablespoon(s) lemon juice; 3 tablespoon(s) zest from lemon; 5 small dollops of yellow paste food coloring

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319 Pinches 2 Photos

Amy Wexler

Castro Valley, CA

Updated on Aug 24, 2011

9/11/2001 happened when I was on my maternity leave. When I am lonely, bored or frustrated I shoo everyone out of the kitchen and make a mess trying things out, usually while baking or making an unusual curry...A stroke of madness can turn into something really special. My daughter is now 10 years old and she begs for these cookies constantly. I now create these in large batches wrapped in silken ribbons as gifts.

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prep time 3 Hr

cook time 1 Hr

method ---

yield 30 Cookies

Ingredients

2 cups 2 tbsp. all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
3/4 teaspoon sea salt
3 sticks butter divided at room temperature
1 1/2 cups granulated sugar divided
1 - egg
2 tablespoons pure vanilla extract
1/4 cup unsulphured molasses
2 cups confectioners sugar
3 tablespoons lemon juice
3 tablespoons zest from lemon
5 small dollops of yellow paste food coloring

How To Make ginger lemon creme sandwich cookies

Step 1

n a large bowl, whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt...set aside.

Step 2

In a second large bowl, beat 1/2 the butter and 1/2 the sugar granulated sugar with an electric mixer on low speed until pale and fluffy, 1 to 2 minutes. Add egg, vanilla, and molasses, beating well after each addition.
Step 3

Add flour mixture and beat until smooth. Divide dough between 2 large sheets of parchment paper and roll up snugly, twisting the ends like a candy wrapper, to make two 8-inch logs. Refrigerate until firm, about 2 hours.
Step 4

Preheat oven to 350° Line 2 large baking sheets with parchment paper and set aside.
Step 5

Place remaining granulated sugar in a shallow dish. Cut dough logs into 1/4-inch-thick slices. Roll the edges of each in sugar and transfer to prepared baking sheets, spacing about 1 inch apart. Bake until just firm around the edges, about 10 minutes; let cool completely on a rack.
Step 6

In a large bowl, beat remaining butter, confectioners sugar, lemon juice and zest, and paste coloring with an electric mixer until fluffy, about 2 minutes. To assemble sandwiches, spread frosting onto half the cookies, then top with remaining cookies.
Step 7

Idea: Make the dough when it suits your schedule, then cut and bake the cookies later when you have a free moment.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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