Gingerbread Sandwich Cookies with Lemon Filling
Beat the butter and sugar: In a bowl of a stand mixer set with a paddle attachment, add the butter and sugar. Beat on medium speed until pale and fluffy, about 2 minutes. You can use a handheld...
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Cooking tools:
- Stand mixer
- Hand mixer
- Cookie scoop
- Cooling rack
- Offset spatula
- Oven
- Refrigerator
- Mixing bowl
- Spatula
- Whisk
- Baking sheet
- Parchment paper
- Plastic wrap
- Measuring spoon
- Chef's knife
Ingredients
- 3/4 cup unsalted butter, softened -
- 1 cup (220g) sugar -
- 1 large egg -
- 1/4 cup molasses -
- 1 tablespoon fresh ginger, finely grated -
- 2 1/2 cups (315g) all-purpose flour -
- 2 teaspoons baking soda -
- 1 teaspoon ground cinnamon -
- 1 teaspoon ground ginger -
- 1/4 teaspoon ground cloves -
- 1/4 teaspoon salt -
- Cooking spray for the cookie scoop -
- 1/2 cup unsalted butter, softened -
- 1 tablespoon fresh lemon zest -
- 1/8 teaspoon salt -
- 2 cups (240g) powdered sugar -
- 1 to 2 tablespoons fresh lemon juice -
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