GINGER LEMON CREME SANDWICH COOKIES

Ginger Lemon Creme Sandwich Cookies image

Provided by Amy Wexler

Categories Cookies

Time 4h

Number Of Ingredients 15

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

Steps:

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.