Ginger-Spice Sandwich Cookies with Lemon Cream

Ginger-Spice Sandwich Cookies with Lemon Cream
Photo by Scott Phillips


  • 2 tsp. ground ginger
  • 6 oz. (¾ cup) unsalted butter, softened
  • 1-½ tsp. ground cinnamon
  • ½ cup packed dark brown sugar
  • ½ tsp. baking soda
  • 1 large egg, at room temperature
  • 1 Tbs. finely grated lemon zest (from 1 medium lemon)
  • + 8 more ingredients
    • 6 oz. (1-½ cups) confectioners’ sugar
    • ½ cup granulated sugar; more for rolling
    • 4 oz. cream cheese, at room temperature
    • 9 oz. (2 cups) unbleached all-purpose flour
    • ½ tsp. kosher salt
    • ½ tsp. pure vanilla extract
    • ½ tsp. ground cardamom
    • ¼ cup unsulphured molasses

Position a rack in the center of the oven and heat the oven to 350°F. Line three baking sheets with parchment. In a medium bowl, whisk the flour, ginger, cinnamon, cardamom, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on...

View full recipe at Fine Cooking


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