Description
These crisp ginger snaps are paired with a bright, zesty lemon cream filling for a sophisticated take on a classic heritage cookie. Utilizing a simple drop-and-roll method, this recipe delivers a perfect balance of warm spices and citrus in every bite-sized sandwich.
Ingredients
- Sugar
- Cold Unsalted Butter
- Unsulfured Molasses
- Ground Ginger
- Baking Soda
- Ground Cinnamon
- Ground Nutmeg
- Salt
- Fresh Lemon Zest
- All-purpose Flour
- Heavy Cream
- Powdered Sugar
- Refined Coconut Oil
- Fresh Lemon Juice
- Lemon Extract
Instructions
- Preheat your oven to 350°F (180°C) and line several baking sheets with parchment paper.
- In a stand mixer, combine the sugar, cold butter, molasses, ginger, baking soda, cinnamon, nutmeg, salt, and lemon zest; cream on medium speed for 5 minutes until light and fluffy.
- Switch the mixer to low speed, add the all-purpose flour, and slowly pour in the heavy cream, mixing only until a cohesive dough forms.
- Portion the dough using a 1 1/2-teaspoon scoop, then divide each portion in half to form small balls approximately 10g each.
- Roll the balls smooth between your palms and place them on the baking sheets, spaced 1 1/4 inches apart to allow for spreading.
- Bake for 10 minutes until golden brown, then let them cool completely on the sheet to ensure they become crisp.
- Whip together the powdered sugar, refined coconut oil, lemon juice, extract, and salt for 5 minutes until the filling is light and airy.
- Match cookies into pairs, pipe a teaspoon of filling onto one, and press the second cookie on top before chilling for 15 minutes to set.
Notes
To ensure your cookies have the signature snap, avoid over-mixing the dough once the flour is added. If you find the dough too sticky to roll during warm weather, a quick five-minute rest in the refrigerator will firm up the butter and make the portioning process much easier.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American