ginger lemon creme sandwich cookies

How To Make ginger lemon creme sandwich cookies

• 1

  n a large bowl, whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt...set aside.
• 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.
• 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.
• 4

  Preheat oven to 350° Line 2 large baking sheets with parchment paper and set aside.
• 
  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.
• 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.
• 7

  Idea: Make the dough when it suits your schedule, then cut and bake the cookies later when you have a free moment.
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