Gingersnap Sandwich Cookies with Lemon Buttercream Frosting

Name: Gingersnap Sandwich Cookies with Lemon Buttercream Frosting
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 34
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 59 milliliters packed brown sugar; 118 milliliters butter or margarine, softened; 118 milliliters butter, softened; 591 milliliters Gold all-purpose flour; 59 milliliters granulated sugar; 2 teaspoons ground cinnamon; 1 teaspoons ground cloves; 2 teaspoons ground ginger; 3 teaspoons lemon juice; 2 teaspoons grated lemon peel; 3 teaspoons milk; 118 milliliters molasses; 710 milliliters powdered sugar; 0 teaspoons salt; 59 milliliters cold water

Gingersnap Sandwich Cookies with Lemon Buttercream Frosting is a vegetarian dessert. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 34. One serving contains 150 calories, 1g of protein, and 6g of fat. From preparation to the plate, this recipe takes roughly 3 hours and 40 minutes. If you have salt, brown sugar, ground cinnamon, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Baking Soda

Cinnamon

Molasses

Butter

Clove

Ginger

Dough

All Purpose Flour

Water

Salt

Wrap

Equipment you will use

Hand Mixer

Plastic Wrap

Bowl

Heat oven to 350F. 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).

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Paper

Baking Sheet

Oven

Cut with 2-inch round cookie cutter. Using large end of a piping tip or 1/2-inch round canap cutter, cut a hole in center of half of the cutouts. Carefully transfer to cookie sheets, placing 1/2 inch apart. Reroll scraps.

Ingredients you will need

Cut Out Cookies

Equipment you will use

Cookie Cutter

Baking Sheet

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.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

In large bowl, beat frosting ingredients on medium speed until light and fluffy.

Ingredients you will need

Frosting

Equipment you will use

Bowl

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.

Ingredients you will need

Lemon Peel