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Gingerbread Sandwich Cookies with Lemon Buttercream

These Gingerbread Sandwich Cookies with Lemon Buttercream blend cozy spices and zesty citrus, making them a perfect treat for the holiday season.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Gingerbread Cookies
  • 3.5 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 0.75 cups unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.5 cups molasses
  • 1 large egg
  • 1 cup sanding sugar (coarse sugar)
For the Lemon Buttercream
  • 1 cup unsalted butter, slightly cold
  • 3 cups powdered sugar (measured and then sifted)
  • 1 teaspoon lemon extract
  • 2 tablespoons heavy whipping cream
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, baking soda, and salt.
  3. In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy, about 3-5 minutes.
  4. Add the molasses and egg to the mixture, mixing until fully combined.
  5. Gradually add the flour mixture to the wet ingredients, blending until the dough is smooth.
  6. Cover the dough and chill in the refrigerator for about 30 minutes.
Baking the Cookies
  1. Roll chilled dough into tablespoon-sized balls and roll them in sanding sugar.
  2. Place them on the lined baking sheets, spacing them a couple of inches apart.
  3. Bake in the preheated oven for 8-10 minutes, until the edges are firm.
  4. Let the cookies cool completely on a wire rack.
Making the Lemon Buttercream
  1. In a mixing bowl, beat the slightly cold unsalted butter until creamy.
  2. Gradually add the sifted powdered sugar, mixing on low speed until combined.
  3. Add the lemon extract, heavy whipping cream, and a pinch of salt; beat until fluffy.
Assembly
  1. Take two gingerbread cookies and generously spread lemon buttercream in between.
  2. Press them together to create little sandwich cookies.
  3. Consider garnishing with additional sanding sugar or a twist of lemon zest.

Notes

Ensure ingredients are at the right temperature for optimal texture. Chill the dough for better cookie shape. Adjust lemon extract for a stronger flavor.