Gingersnap Sandwich Cookies With Lemon Buttercream Frosting
September 12, 2017
- FOR COOKIES
- FOR FROSTING
- 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
In large bowl, beat 1/2 cup butter and sugars with electric mixer on medium speed until light and fluffy.
Beat in molasses and water until blended (mixture may look curdled).
On low speed, beat in flour, ginger, cinnamon, baking soda, cloves and salt.
Divide dough in half; wrap each half in plastic wrap. Refrigerate about 2 hours or until chilled.
Heat oven to 350°F.
Line cookie sheets with cooking parchment paper.
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.
Bake 9 to 12 minutes or until set in center.
Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
In large bowl, beat frosting ingredients on medium speed until light and fluffy.
Spread about 1 heaping teaspoon frosting on each whole cookie; top with cutout cookie.
If desired, sprinkle additional grated lemon peel on frosting in center.
Tips & Variations
No special items needed.