Gingersnap Sandwich Cookies With Lemon Buttercream Frosting

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.