Gingersnap Sandwich Cookies with Lemon Filling
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 1/2 teaspoons ground cinnamon
- 1 3/4 teaspoons baking soda
- 1/4 teaspoon fine salt
- 1/3 cup plus 3/4 cup granulated sugar
- 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
- 1 large egg, at room temperature
- 1/4 cup plus 2 tablespoons blackstrap molasses
- 2 tablespoons finely chopped crystallized ginger
- 2 1/2 cups powdered sugar, sifted
- 6 tablespoons unsalted butter (3/4 stick), at room temperature
- 1 tablespoon finely grated lemon zest (from 1 medium lemon)
- 1 tablespoon lemon extract
- 1 tablespoon freshly squeezed lemon juice (from 1 medium lemon)
- This recipe is vegetarian
- Produce
- Ginger, ground (1 tablespoon)
- Lemon (1 tablespoon)
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking soda (1 3/4 teaspoons)
- Blackstrap molasses (3/8 cup)
- Cinnamon, ground (2 1/2 teaspoons)
- Granulated sugar (1 1/8 cup)
- Lemon extract (1 tablespoon)
- Powdered sugar (2 1/2 cups)
- Salt, fine (1/4 teaspoon)
- Drinks
- Lemon juice, freshly squeezed (1 tablespoon)
- Dairy
- Butter, unsalted (2 1/4 sticks)
- Refrigerated
- Egg, large (1)
- Desserts
- Crystallized ginger (2 tablespoons)
Preparation
Read recipe preparation on chow.com
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52.5Rating
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Recipe Stats
Published October 18, 2012 (4 months ago).
80 people saved this recipe.
