Gingersnap Sandwich Cookies with Lemon Cream Cheese Icing
Biting into one of the gingersnap sandwich cookies is one of those moments when you stop and say, “oh, so this is what Christmas tastes like.”** Spicy and crunchy gingersnaps balanced by a light and creamy cream cheese frosting.
Gingersnap Sandwich Cookies with Lemon Cream Cheese Icing
Yield: Makes 4 dozen cookie sandwiches
Ingredients:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 teaspoons ground ginger
- 1 1/4 teaspoons cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 teaspoon ground white pepper
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/3 cup molasses
Instructions:
1. Whisk dry ingredients (flour through white pepper) in a medium bowl; set aside
2. In a large bowl beat butter and sugars with an electric mixer until light and fluffy
3. Beat in egg and then molasses on medium speed until well combined
4. Reduce mixer speed to low and slowly add in the dry ingredients just until combined
5. Place prepared dough on a large piece of plastic wrap and wrap tightly; chill dough in refrigerator for 2 hours (up to 24 hours is fine) or until dough is firm
6. Pre-heat oven to 350 degrees and line baking sheets with parchment paper
7. Scoop 2 teaspoons of cookie dough per cookie and roll into balls
8. Place dough balls on cookie sheets 1-2 inches apart
9. Bake for 12 minutes or until cooked all the way through
10. Set cookies aside to cool and prepare filling
Lemon Cream Cheese Filling:
Ingredients:
- 1/2 of an 8-ounce block of light cream cheese, softened at room temperature
- 4 tablespoons (1/2 stick) unsalted butter, softened at room temperature
- 1 tablespoon fresh lemon juice (about 1/2 lemon)
- 1/8 teaspoon salt
- 2 cups confectioners' sugar
Instructions:
1. Use the whisk attachment of an electric mixer to beat butter and cream cheese on high speed until light and creamy
2. Mix in lemon juice and salt
3. Add in sugar 1/2 a cup at a time until desired consistency
4. Spread or pipe filling between two gingersnap cookies to make sandwiches
