Gingerbread Lemon Sandwich Cookies

By Yankee Magazine

Apr 23 2018


Gingerbread Lemon Sandwich Cookies

It’s a combination of flavor, fragrance, and memory that makes these gingerbread cookies so special and guarantees their permanent place at the table. An easy lemon filling turns them into elegant sandwich cookies.


About 2 1/2 dozen 2-inch sandwich cookies

For the Cookies


1/2 cup (1 stick) unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1/2 cup molasses
3 cups all-purpose flour, plus extra for work surface
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher or sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon orange zest


In the large bowl of a standing or handheld mixer, cream the butter and sugar until fluffy, about 2 minutes. Add the egg and continue to beat. Add the molasses and beat well. In a medium-size bowl, whisk together the flour with the baking soda, ginger, cinnamon, salt, and pepper. Add the dry mixture to the wet ingredients; then add the orange zest, and stir just enough to form a smooth dough. Turn the dough out onto a counter lightly dusted with flour, and divide into two equal portions. Gather each portion into a disk shape, wrap in plastic, and refrigerate at least 30 minutes, or up to overnight.

Preheat oven to 350° and set the racks to the middle positions, with space in between. Line two baking (cookie) sheets with parchment paper. On a counter dusted with flour, roll the first disk of dough out to a 1/8-inch thickness, then cut into circles using a 2-inch round biscuit cutter or cookie cutter, gathering and re-rolling the dough as needed.

Bake until barely golden, about 6 to 8 minutes, depending on size; then cool on wire racks. Repeat this process with the remaining disk of dough.

For the Filling


2 2/3 cups confectioners’ sugar, sifted
1/2 cup (1 stick) unsalted butter, softened
Zest of 1 lemon
1 1/2–2 tablespoons lemon juice


In the bowl of a handheld or standing mixer, blend the sugar, butter, and zest. Add the lemon juice a little at a time, blending as you go; add only as much as you need to get the desired texture. Use a spoon or a piping bag to drop a walnut-size amount of icing onto the flat side of one cookie; then press another cookie on top to seal. Repeat with the remaining cookies.