Description
Eighteen small ginger-molasses sandwich cookies with lemon cream-cheese filling.
Ingredients
Scale
- 1/2 cup Unsalted butter, softened, for cookies
- 2/3 cup Packed dark brown sugar
- 1/4 cup Unsulphured molasses
- 1 egg Large egg
- 1 3/4 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking soda
- 1/2 teaspoon Fine salt
- 4 ounces Cream cheese, softened
- 2 tablespoons Unsalted butter, softened, for filling
- 3/4 cup Confectioners' sugar
- 2 teaspoons Fresh lemon zest
- 1 teaspoon Fresh lemon juice
Instructions
- Beat 1/2 cup softened butter and 2/3 cup packed dark brown sugar until fluffy. Beat in 1/4 cup unsulphured molasses and one egg. Whisk 1 3/4 cups flour, 2 tsp ginger, 1 tsp cinnamon, 1 tsp baking soda and 1/2 tsp salt; mix into the wet ingredients. Cover and chill 60 minutes.
- Heat oven to 350°F. Scoop thirty-six similar small mounds onto two parchment-lined sheets, leaving room to spread. Bake one sheet at a time approximately 9–10 minutes until edges are set and deep brown. Cool on the sheets briefly, then transfer to a rack and cool completely, approximately 30 minutes total.
- Beat 4 oz softened cream cheese, 2 tbsp softened butter, 3/4 cup confectioners' sugar, 2 tsp lemon zest and 1 tsp juice into a smooth filling. Pair cooled cookies by size and spread or pipe a measured share on the flat side of eighteen.
- Top with the other eighteen cookies and press gently. Record whether the cookies retain a crisp edge after filling, actual spread and finished yield in a kitchen trial. Keep cream-cheese-filled sandwiches refrigerated rather than treating them as shelf-stable gift cookies.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 90 minutes, included in the total.
Untested estimate: one-hour dough chill, two sequential ten-minute trays and about thirty-minute cool; preheat excluded.
- Prep Time: 30 minutes
- Chilling, resting or cooling: 90 minutes
- Cook Time: 20 minutes
- Category: Cookies
Nutrition
- Serving Size: One two-cookie sandwich