Gingersnap Sandwich Cookies With Lemon Buttercream Frosting

34
Servings
3.5h
Prep Time
9m
Cook Time
3h 39m
Ready In


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Original recipe yields 34 servings
OK
  • FOR COOKIES
  • FOR FROSTING

Nutritional

  • Serving Size: 1 (44.5 g)
  • Calories 176.7
  • Total Fat - 5.5 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 14.4 mg
  • Sodium - 105.2 mg
  • Total Carbohydrate - 31.6 g
  • Dietary Fiber - 0.4 g
  • Sugars - 24.3 g
  • Protein - 1 g
  • Calcium - 15.4 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step 1

In large bowl, beat 1/2 cup butter and sugars with electric mixer on medium speed until light and fluffy.

Step 2

Beat in molasses and water until blended (mixture may look curdled).

Step 3

On low speed, beat in flour, ginger, cinnamon, baking soda, cloves and salt.

Step 4

Divide dough in half; wrap each half in plastic wrap. Refrigerate about 2 hours or until chilled.

Step 5

Heat oven to 350°F.

Step 6

Line cookie sheets with cooking parchment paper.

Step 7

On well-floured surface, roll half of dough at a time to 1/8-inch thickness (keep remaining dough refrigerated). Cut with 2-inch round cookie cutter. Using large end of a piping tip or 1/2-inch round cutter, cut a hole in center of half of the cutouts. Carefully transfer to cookie sheets, placing 1/2 inch apart.

Step 8

Reroll scraps.

Step 9

Bake 9 to 12 minutes or until set in center.

Step 10

Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

Step 11

In large bowl, beat frosting ingredients on medium speed until light and fluffy.

Step 12

Spread about 1 heaping teaspoon frosting on each whole cookie; top with cutout cookie.

Step 13

If desired, sprinkle additional grated lemon peel on frosting in center.

Tips & Variations


No special items needed.

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