Baked for the 2010 Serious Eats Cookie Swap
"I loved the idea of sandwiching puckery lemon cream between classic gingersnap cookies. The recipe is from Food and Wine. I think using freshly grated ginger makes all the difference." —Tressa Eaton, former SE intern
- For the Ginger Cookies:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 stick plus 2 tablespoons unsalted butter, softened
- 3/4 cup sugar
- 1 large egg, at room temperature
- 1/4 cup unsulfured molasses
- For the Lemon Cream:
- 6 tablespoons unsalted butter, softened
- 2 cups confectioners' sugar
- 1 1/2 tablespoons fresh lemon juice
Preheat oven to 350°F and position racks in upper and lower thirds. Line 2 baking sheets with parchment paper.
MAKE THE COOKIES In bowl, whisk flour, baking soda, ginger, cinnamon and salt. In bowl of standing electric mixer fitted with paddle, beat butter and sugar at medium speed until fluffy, 3 minutes. Beat in egg and molasses. Add dry ingredients and beat at low speed until incorporated, scraping down bowl.
Working in 2 batches, drop scant tablespoons of dough onto baking sheets, 3 inches apart. Bake cookies until risen and fallen and slightly firm, about 20 minutes; shift sheets from top to bottom and front to back halfway through for even baking. Let cool slightly, then transfer parchment paper to racks and let cookies cool completely. Bake remaining cookies.
MAKE THE FILLING In bowl of standing electric mixer fitted with paddle, beat butter with confectioners' sugar at medium speed until light and fluffy, about 3 minutes. Beat in lemon juice.
Arrange cookies in pairs on large work surface. Spoon or pipe 1 rounded tablespoon of lemon filling onto flat side of half of cookies. Sandwich with remaining cookies, pressing them together so filling spreads to edge.
MAKE AHEAD: The sandwich cookies can be stored in an airtight container between sheets of wax paper for up to 1 week.