By Tracey
Ginger-Spice Sandwich Cookies with Lemon Cream Cheese Filling
cookies barely adapted from Fine Cooking
Ingredients:
Ginger-Spice Cookies
- 2 cups (9 oz) all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 3/4 cup (12 tablespoons) unsalted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/4 cup molasses
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
Lemon Cream Cheese Filling
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 6 oz cream cheese, softened
- 2 1/2 cups confectioners’ sugar, sifted
- 1/4 plus 1/8 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 3/4 teaspoon lemon extract
Directions:
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Whisk the flour, ginger, cinnamon, cardamom, baking soda, and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3-4 minutes. Mix in the molasses, egg, and vanilla, beating until well combined. With the mixer on low, gradually add the dry ingredients, beating just until incorporated. Turn the dough out onto your work surface and shape into a disk. Wrap in plastic wrap and refrigerate for about 1 hour, or until firm.
Add about 1/3 cup granulated sugar to a wide, shallow bowl. Shape the dough into 1-inch balls and roll them in the sugar. Place on the prepared baking sheet, leaving about 2 inches between them. With the bottom of a glass, gently flatten the cookies slightly. Bake (one sheet at a time) for about 10-11 minutes, or until the edges of the cookies are set (they may be soft in the center, that’s fine). Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes then remove them to the rack to cool completely. Repeat with remaining dough.
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until fluffy, about 3 minutes. Add the confectioners’ sugar 1/2 cup at a time, scraping the sides of the bowl in between additions. Beat in the vanilla extract, lemon zest and lemon extract. With mixer on medium, beat for another minute or so, until the frosting is smooth and fluffy.
Match the cookies in pairs by size. Transfer the filling to a piping bag and pipe a few teaspoons (or however much you want!) onto the flat side of one cookie of each pair. Sandwich the cookies together, and press the filling to the edges.
Makes about 22-25 sandwiches.
