Crispy Lemon-Ginger Sandwich Cookies Recipe | Recipe Cart

Name: Crispy Lemon-Ginger Sandwich Cookies Recipe | Recipe Cart
Total time: 1 min
Ingredients: 5 1/4 ounces sugar (about 3/4 cup; 150g); 4 ounces cold unsalted butter (1 stick; 110g); 1 ounce unsulfured molasses (about 1 heaping tablespoon; 30g), not blackstrap; 1 1/4 teaspoons ground ginger; 1/2 teaspoon baking soda; 1/2 teaspoon Ceylon cinnamon or 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground or grated nutmeg; 1/8 teaspoon (0.5g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; 1/8 ounce lemon zest (1 tablespoon; 4g); 6 ounces all-purpose flour (about 1 1/3 cups, spooned; 170g); 1 ounce heavy cream (2 tablespoons; 30g); 5 ounces powdered sugar (about 1 1/4 cups; 145g); 2 1/2 ounces refined coconut oil (about 1/3 cup; 70g); see note; 1/2 ounce fresh juice from 1 lemon (about 1 tablespoon; 15g); 1 teaspoon pure lemon extract or lemon oil; 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

getrecipecart.com

With plenty of lemon zest in the dough and fresh-squeezed juice in the filling, these crunchy ginger cookies taste zippy and bright—a refreshing change of pace

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Ingredients

5 1/4 ounces sugar (about 3/4 cup; 150g)
4 ounces cold unsalted butter (1 stick; 110g)
1 ounce unsulfured molasses (about 1 heaping tablespoon; 30g), not blackstrap
1 1/4 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon Ceylon cinnamon or 1/4 teaspoon ground cinnamon
1/8 teaspoon ground or grated nutmeg
1/8 teaspoon (0.5g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1/8 ounce lemon zest (1 tablespoon; 4g)
6 ounces all-purpose flour (about 1 1/3 cups, spooned; 170g)
1 ounce heavy cream (2 tablespoons; 30g)
5 ounces powdered sugar (about 1 1/4 cups; 145g)
2 1/2 ounces refined coconut oil (about 1/3 cup; 70g); see note
1/2 ounce fresh juice from 1 lemon (about 1 tablespoon; 15g)
1 teaspoon pure lemon extract or lemon oil
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight