Ingredients
1 large egg yolk
1 tbsp. unsulphured molasses
2 tsp. water
1 1/2 c. (180 g.) all-purpose flour
3/4 c. (160 g.) packed light brown sugar
1 1/2 tsp. finely grated lemon zest
1 1/2 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. kosher salt
Pinch of grated fresh nutmeg
1/2 c. (1 stick) cold unsalted butter, cubed
1 2/3 c. (190 g.) powdered sugar
5 tbsp. unsalted butter, softened
1 tsp. finely grated lemon zest
2 tbsp. fresh lemon juice
Pinch of kosher salt
Preparation
Step 1In a small bowl, whisk egg yolk, molasses and water. In a food processor, pulse flour, brown sugar, lemon zest, ginger, cinnamon, baking soda, salt, and nutmeg to combine. Add butter and process until mixture is crumbly and resembles dry sand. Drizzle in molasses mixture and process until a cohesive dough forms.Step 2Divide dough in half. Roll each half between 2 pieces of parchment until 1/4" thick. Refrigerate until very firm, at least 1 hour or up to 12.Step 3Preheat oven to 350° and line 2 large baking sheets with parchment. Using a 2" round cookie cutter, cut out rounds, rerolling scraps to get 36 total. Arrange 2" apart on prepared sheets.Step 4Bake until just browned around the edges, 8 to 10 minutes. Let cool completely.
Step 1In a medium bowl, using an electric mixer on medium speed, beat powdered sugar, butter, lemon zest and juice, and salt until smooth and fluffy, about 1 minute.Step 2Transfer filling to a resealable plastic bag and snip a 1/2" hole in one corner. Pipe about 1½ teaspoons filling onto flat sides of half of cookies. Sandwich with remaining cookies and gently press to flatten.Step 3Refrigerate until cookies soften slightly, at least 30 minutes.Step 4Make Ahead: Cookies can be made 1 week ahead. Store in an airtight container and refrigerate.
Want a more traditional gingersnap or molasses cookie? We’ve got those recipes for you too.
