Isn’t it crazy that it’s already almost Thanksgiving?!
I’m so excited because I’m the youngest of my momma’s four kids, and we are rarely ever in the same place at the same time (one of my sisters lives in Spain, one lives in Indiana, and the oldest–my brother– is actually close by but uber busy all the time). BUT this Christmas, we’re all going to be home!
We’re taking a sibling trip (plus two of us are bringing our significant others) to Yosemite for a few days right before Christmas. I cannot wait! We’re going to stay in a tent cabin and go on hikes and such. Maybe ski! It’s something to really look forward to when I’m feelin’ that end of the semester grind <yes, even in culinary school we have finals haha>.
So, these cookies! I wanted to find a recipe that was similar to one of my favorite store-bought cookies (one of the veryyy few. I’m usually a homemade cookie advocate). Carr’s Ginger Lemon Sandwich Cookies are like almost perfect. Tangy, sweet, delicious.
I love ginger snaps, but I actually prefer chewier cookies. So I wanted to replicate those flavors, but with a chewy texture! These guys are the perfect little snack for a cold night! Dip them in some tea or coffee, and there’s nothing better. 🙂
Ingredients: (Recipe adapted from CHOW)
3/4 cup sugar (plus another 1/3 c for rolling)
12 tbsp unsalted butter, room temp
1/4 cup plus 2 tbsp molasses
1/4 cup chopped candied ginger
2 cups ap flour
1 tablespoon ground ginger
2 1/2 teaspoons cinnamon
1 3/4 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups sifted powdered sugar
6 tbsp unsalted butter, room temp
1 tbsp lemon zest
2 tbsp lemon juice
1-2 drops lemon oil
Cookies: In a small mixing bowl, whisk together the dry ingredients. In a stand mixer, cream together the butter and the sugar on medium high until light and fluffy. Scrape down the sides of the bowl with a spatula. Add in the egg and molasses and mix until incorporated. Add in the dry ingredients and mix on low until the dough just comes together. Fold in the candied ginger. Preheat the oven to 325 degrees. Put 1/3 cup sugar in a small bowl. Scoop the dough onto parchment lined baking sheets. Roll the dough in the sugar, and then bake for 6 minutes. Rotate the pans, and bake another 6 minutes. Allow to cool on a wire rack before filling.
Filling: While the cookies are baking, beat together all the filling ingredients in your stand mixer with the paddle attachment until smooth. Transfer to a piping bag.
Assembly: Pipe a small round of filling onto one cookie, and sandwich with another. Repeat process until all the cookies are filled. Store in an airtight container in the refrigerator.
And there ya have it. Perfect little sandwich cookies with so much flavor!
The theme this month is Ginger! Dried and ground, candied, fresh–if you like ginger in your cookies you have come to the right place! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.