Skip to main content

Gingersnap Sandwich Cookies with Lemon Buttercream Frosting

(0 reviews)
Gingersnap Sandwich Cookies with Lemon Buttercream Frosting
  • Prep Time 1 hr 10 min
  • Total Time 3 hr 40 min
  • Servings 34
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    1K

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    1K

Enjoy these light and fluffy gingered flavored sandwich cookies - perfect dessert for a crowd.

Ingredients

Cookies

1/2
cup butter or margarine, softened
1/4
cup granulated sugar
1/4
cup packed brown sugar
1/2
cup molasses
1/4
cup cold water
2 1/2
cups Gold Medal™ all-purpose flour
2
teaspoons ground ginger
2
teaspoons ground cinnamon
1
teaspoon baking soda
1/2
teaspoon ground cloves
1/4
teaspoon salt

Frosting

3
cups powdered sugar
1/2
cup butter, softened
2
teaspoons grated lemon peel
3
to 4 teaspoons lemon juice
3
to 4 teaspoons milk

Directions

  • 1 In large bowl, beat 1/2 cup butter and sugars with electric mixer on medium speed until light and fluffy. Beat in molasses and water until blended (mixture may look curdled). On low speed, beat in flour, ginger, cinnamon, baking soda, cloves and salt. Divide dough in half; wrap each half in plastic wrap. Refrigerate about 2 hours or until chilled.
  • 2 Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On well-floured surface, roll half of dough at a time to 1/8-inch thickness (keep remaining dough refrigerated). Cut with 2-inch round cookie cutter. Using large end of a piping tip or 1/2-inch round canapé cutter, cut a hole in center of half of the cutouts. Carefully transfer to cookie sheets, placing 1/2 inch apart. Reroll scraps.
  • 3 Bake 9 to 12 minutes or until set in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • 4 In large bowl, beat frosting ingredients on medium speed until light and fluffy. Spread about 1 heaping teaspoon frosting on each whole cookie; top with cutout cookie. If desired, sprinkle additional grated lemon peel on frosting in center.
Tips  

For faster chilling time, roll half of the dough at a time between two sheets of parchment paper. Refrigerate about 15 minutes.

For the best flavor, be sure to use spices that are no older than six months.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich Cookie
Calories
150
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
3 1/2g
17%
,
Trans Fat
0g
)
Cholesterol
15mg
5%
Sodium
95mg
4%
Potassium
90mg
3%
Total Carbohydrate
25g
8%
(
Dietary Fiber
0g
0%
,
Sugars
16g
)
Protein
1g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet