Awesome Gingersnap Sandwich Cookies with Lemon Creme Filling

By: admin | On: December 12, 2015 | Category : Cookies

Awesome Gingersnap Sandwich Cookies with Lemon Creme Filling

OK, Christmas Cookie Baking Day is almost here!!

That’s the official family day when the three of us all get together with family and friends and bake some delicious Christmas cookies! (Like these awesome gingersnap sandwich cookies with lemon creme filling featured below!)

We all have our special favorites…

My sister likes the Spritz Butter Cookies (that’s because she likes to play with the Cookie Press)

My cousin loves to make Sugar Cookies with cookie cutters and we all decorate them!

My favorite is Shortbread Cookies! I’m hoping Santa might bring me a gorgeous ceramic Shortbread Cookie Pan!

Brown Bag Thistle Shortbread Cookie Pan

However, we all agree on a certain Chewy Chocolate Gingerbread recipe by Martha Stewart!!

(Those chewy chocolate gingerbread cookies are unbelievable when they are coming right out of the oven, with the molten chocolate in the middle…Oh, I want some now!)

Our Favorite Old-Fashioned Polish Christmas Cookies

And, when we have the time and enough family members around, we make our favorite old-fashioned Polish Christmas Cookies called Chrusciki, just the way my grandmother used to make them.

Well, not exactly the same way. No one knows how much whiskey really went into the recipe, and how much went into Babunia when she was making them!

But we keep trying! Now, instead of whiskey, we drink Krupnik, a honey-based Polish liquour that will knock your socks off!

Translated loosely, Chrusciki means “cookie” in Polish. Americans usually refer to them as ‘Bow Ties‘.

Gingersnap Sandwich Cookies with Citrus Fillings

So, back to Cookie Day preparations. Nothing says Christmas like Gingersnap Sandwich Cookies with Citrus Fillings!  I still can’t decide which one  I like best, the lemon creme filling or the orange buttercream filling?  Oh decisions, decisions! I’ll just make some of each kind of filling.

And maybe a few chocolate gingersnap sandwich cookies, too?

Gingersnap Sandwich Cookies with Lemon Creme Filling

Ingredients:

3 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 large egg
1 teaspoon vanilla extract
granulated sugar for rolling, about 1/4 cup

Lemon Filling
1 stick butter (1/2 cup) softened to room temperature
4 ounces cream cheese
2-3 cups powdered sugar
1/2 teaspoon lemon extract, or more to taste
1 tablespoon lemon zest

Crushed Lemon Drop Candies or Turbanado Suger

Instructions:

First, mix the flour, ginger, cinnamon, allspice , nutmeg, baking soda and salt in large bowl. Set this aside. Then, beat brown sugar and butter in a large bowl with an electric mixer on medium speed until it’s light and fluffy. Add molasses, egg,  vanilla, lemon zest and beat well. Gradually beat in the flour mixture on low speed until everything is thoroughly mixed. Chill dough for one hour (best) or bake immediately.

Preheat oven to 350°F. Shape cookie dough into 1-inch (1 Tbs) balls. Roll in granulated sugar to coat. (Rolling in sugar is optional, but is not necessary.) Place about 2 inches apart on ungreased baking sheets. (I use a parchment paper lined cookie sheet.) Press down lightly with your finger to flatten the cookie a smidge.

Bake 8 to 10 minutes or until the cookie centers are puffed up and slightly cracked and the edges are set.  Remove to wire racks; cool completely.

Lemon Cookie Filling

To prepare filling, combine all Lemon Filling ingredients and beat until mixture is smooth.

Assemble The Gingersnap Sandwich Cookies

After the cookies are completely cooled, spread a large portion of frosting on one gingerbread cookie and top it with another cookie.

Optional Cookie Decorations

Dip cookies in Torbanado sugar or crushed lemon candy, then place between layers of wax paper in an airtight container. Store in the refrigerator up to 5 days.

Makes approximately 30 sandwiches
Recipe adapted slightly from McCormick

Other Delicious Gingersnap Cookie Sandwich Variations

Orange Buttercream Filling

1/2 cup (1 stick) butter, softened
2 1/2 – 3 cups powdered sugar
zest of 1 orange
2-3 Tbsp orange juice

Make orange buttercream filling by creaming butter and orange zest, then adding in powdered sugar, slowly, in 1/2 cup measurements. Thin out the filling to your desired consistency using the orange juice. Mix buttercream filling until well combined and fluffy.

Real Good Cooking Tips:

*Aim for underbaking the gingersnap cookies.
**Make Chocolate Gingersnap Sandwich Cookies by adding 1/4 cup of cocoa powder.
***Make this recipe Vegan by substituting the butter for non-dairy butter and a flax egg for the egg.

 

Hope you enjoyed this Gingersnap Sandwich Cookie recipe and cooking tips!

Please share your comments below!

You might also like these articles:

Cute and Unique Star Wars Kitchen Gifts For Every Home

Vanishing Oatmeal Raisin Cookies Recipe

Awesome Gingersnap Sandwich Cookies with Lemon Creme Filling