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