Ginger-Spice Sandwich Cookies with Lemon Cream

By á-168951

Ingredients

• If you make these a day ahead of time, the cookies will soften a bit, and the flavors will mingle nicely. Fresh spices are key.
• Yields about 30 sandwich cookies
• FOR THE COOKIES
• 9 oz (2 cups) unbleached all-purpose flour
• 2 tsp ground ginger
• 1-1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 6 oz (3/4 cup) butter, softened
• 1/2 cup packed dark brown sugar
• 1/2 cup granulated sugar, more for rolling
• 1/4 cup unsulphured molasses
• 1 large egg, at room temperature
• 1/2 tsp pure vanilla extract
• FOR THE LEMON CREAM
• 4 oz cream cheese, at room temperature
• 1 Tbs finely grated lemon zest (from 1 medium lemon)
• 6 oz (1-1/2 cups) confectioners sugar

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

MAKE THE COOKIES
Position a rack in the center of the oven and heat the oven to 350 degrees. Line three baking sheets with parchment.

In a medium bowl, whisk the flour, ginger, cinnamon, cardamon, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add the molasses, egg, and vanilla and continue to beat until incorporated, about 1 minute.

Reduce the speed to low, slowly add the flour mixture, and mix until just incorporated about 1 minute. Shape the dough into a disk, wrap in plastic, and refrigerate until firm, about 1 hour.

Put about 1/3 cup granulated sugar in a small bowl. Using your hands, roll teaspoonfuls of dough into 1-inch balls. Roll each ball in sugar and arrange them about 2 inches apart on the lined baking sheets. Use the bottom of the glass to flatten the cookies slightly. Bake one sheet at t time until the cookies feel dry to the touch and are beginning to firm up (they'll still feel soft inside), 10 to 14 minutes. Cool completely on racks.

MAKE THE LEMON CREAM
With a hand mixer, mix the cream cheese and lemon zest in a medium bowl until smooth. Slowly add the confectioners' sugar and continue to mix until smooth.

ASSEMBLE THE COOKIES
Drop about 1 tsp of the lemon cream in the center of a cookie, top with another cookie, and gently press them. Repeat with the remaining cookies. Store in an airtight container for up to 2 days.