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Crispy Lemon-Ginger Sandwich Cookies Recipe
Ingredients (18)
- For the Dough:
- 5 1/4 ounces sugar (about 3/4 cup; 150g)
- 4 ounces cold unsalted butter (1 stick; 110g)
- 1 ounce unsulfured molasses (about 1 heaping tablespoon; 30g), not blackstrap
- 1 1/4 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon Ceylon cinnamon or 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground or grated nutmeg
- 1/8 teaspoon (0.5g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
- 1/8 ounce lemon zest (1 tablespoon; 4g)
- 6 ounces all-purpose flour (about 1 1/3 cups, spooned; 170g)
- 1 ounce heavy cream (2 tablespoons; 30g)
- For the Filling:
- 5 ounces powdered sugar (about 1 1/4 cups; 145g)
- 2 1/2 ounces refined coconut oil (about 1/3 cup; 70g); see note
- 1/2 ounce fresh juice from 1 lemon (about 1 tablespoon; 15g)
- 1 teaspoon pure lemon extract or lemon oil
- 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
Directions
Learn how to make this recipe at Serious Eats