LEMON GINGER CREAM SANDWICH COOKIES

These Lemon Ginger Cream Sandwich Cookies are a delightful treat that blends zesty lemon and spicy ginger with the smoothness of cream cheese filling. They are perfect for any occasion, whether it’s a sunny afternoon or a festive gathering. With a chewy cookie texture and a creamy center, these cookies provide a unique combination of flavors that will excite your taste buds. Plus, making them is a fun activity to do alone or with family and friends!

Table of Contents

Table of Contents

4 Reasons Why You’ll Love It

• Unique Flavor Pairing
• Chewy and Creamy Texture
• Perfect for Sharing
• Easy to Make

Time Breakdown

• Preparation Time: 20 minutes
• Refrigeration Time: 15 minutes
• Baking Time: 13 minutes
• Assembly Time: 10 minutes
• Total Time: 58 minutes

Ingredients List

• 1 cup (150 grams) all-purpose flour
• 1 tablespoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon baking soda
• 1/2 cup (113 grams) unsalted butter, softened to room temperature
• 1/4 cup (50 grams) granulated sugar
• 1/2 cup (100 grams) light brown sugar, packed tightly in measuring cup
• 1 large egg, room temperature
• 1 tablespoon molasses
• Zest of 1 lemon
• 1/2 teaspoon fresh ginger, grated
• 4 ounces (113 grams) cream cheese, softened to room temperature
• 4 tablespoons unsalted butter, softened to room temperature
• 1 cup (120 grams) powdered sugar
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice

How to Make Step-by-Step

1. Preheat the Oven

Preheat the oven to 350 degrees F (180 degrees C) with a rack in the center. Line a large baking sheet with parchment paper.

2. Prepare the Dry Ingredients

In a large bowl, sift together the flour, ground ginger, cinnamon, nutmeg, and baking soda.

3. Cream the Butter and Sugars

Using a stand mixer or hand mixer, beat the softened butter, granulated sugar, and light brown sugar until light and fluffy.

4. Add the Wet Ingredients

Beat in the egg, followed by the molasses, lemon zest, and fresh ginger until everything is well mixed.

5. Combine Dry and Wet Mixtures

Gradually add in the dry mix to the wet mixture in 3 small batches, mixing well after each addition.

6. Chill the Dough

Cover the cookie dough with plastic wrap and refrigerate it for 15 minutes.

7. Shape the Cookies

After chilling, shape the dough into balls and place them on the prepared baking sheet, about 1 inch apart.

8. Bake the Cookies

Bake for 13 minutes, or until they are golden brown. Allow them to cool on a wire rack.

9. Make the Filling

In a bowl, mix together the cream cheese and butter until smooth. Gradually add the powdered sugar, then mix in the lemon zest and lemon juice. Refrigerate the filling until needed.

10. Assemble the Cookies

To assemble, spread a layer of filling on one cookie and top it with another cookie, pressing them together gently.

11. Store the Cookies

Store the assembled cookies in an airtight container at room temperature for up to 4 days.

Serving Suggestions

These cookies pair wonderfully with a warm cup of tea or coffee. They’re also great for picnics, parties, or packed in lunch boxes.

Storage Tips

• Keep in an airtight container to maintain freshness.
• Store at room temperature for up to 4 days.
• Refrigerate if not consumed within several days.
• For longer storage, freeze the cookies before assembly.

Tips for Success

• Ensure butter is softened for easier mixing.
• Don’t overmix the dough to maintain a chewy texture.
• Let cookies cool completely before adding the filling.
• Use fresh lemon and ginger for the best flavor.

Variations to Try

• Substitute half of the all-purpose flour with whole wheat flour.
• Include chocolate chips for a sweet twist.
• Use orange zest instead of lemon for a different citrus flavor.

FAQs

1. Can I use margarine instead of butter?
Yes, but it may change the texture slightly.
2. How do I know when the cookies are done?
Look for a golden brown color around the edges.
3. Can I double the recipe?
Absolutely! Just ensure you have enough baking sheets.
4. How long will the filling keep?
The filling can be stored in the fridge for up to a week.

Closing Notes

Making Lemon Ginger Cream Sandwich Cookies is not just about indulging in a delightful treat, but also enjoying the process of baking. The zesty flavors of lemon and ginger combined with the creaminess of the filling create a perfect balance. These cookies are not just great for yourself; they make wonderful gifts or snacks for gatherings. Enjoy these delicious cookies any time you crave a sweet treat!

---