Molasses Spice Lemon Sandwich Cookies
By America's Test KitchenPublished on November 8, 2012
Time
1¼ hours, plus 1 hour chilling, and 30 minutes cooling
Yield
Makes about 3 dozen cookies
Ingredients
2 cups (10 ounces/283 grams) all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger Table salt ¼ teaspoon ground cloves 1 ½ cups (10½ ounces/298 grams) granulated sugar, plus ½ cup for rolling¼ cup dark molasses 1 large egg 15 tablespoons unsalted butter, 12 tablespoons melted and cooled, 3 tablespoons softened3 tablespoon lemon juice 2 cups (8 ounces/227 grams) confectioners' sugar
Instructions
- Whisk flour, baking soda, cinnamon, ginger, 3/4 teaspoon salt, and cloves together in medium bowl. In separate bowl, stir 1 1/2 cups granulated sugar, molasses, egg, and melted butter together until combined. Add dry mixture to butter mixture in three batches, stirring after each addition. Cover bowl with plastic and refrigerate until dough is firm, about 1 hour.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
- Place remaining 1/2 cup granulated sugar in small bowl. Shape dough into 3/4-inch balls. Roll balls in granulated sugar, then transfer to prepared baking sheets, spacing balls 2 inches apart. Bake until tops are just beginning to crack, 8 to 10 minutes, rotating rack position and direction of baking sheets halfway through baking time. Cool cookies on baking sheets for 3 minutes, then transfer to wire rack to cool completely. Use remaining dough to make second batch of cookies.
- Whisk remaining 3 tablespoons softened butter, lemon juice, and pinch of salt together in medium bowl. Whisk in confectioners’ sugar until smooth. Turn half of cooled cookies over (bottom side up) and spread each with 1 teaspoon lemon filling. Sandwich with another cookie.
Time
1¼ hours, plus 1 hour chilling, and 30 minutes coolingYield
Makes about 3 dozen cookiesIngredients
2 cups (10 ounces/283 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Table salt
¼ teaspoon ground cloves
1 ½ cups (10½ ounces/298 grams) granulated sugar, plus ½ cup for rolling
¼ cup dark molasses
1 large egg
15 tablespoons unsalted butter, 12 tablespoons melted and cooled, 3 tablespoons softened
3 tablespoon lemon juice
2 cups (8 ounces/227 grams) confectioners' sugar
Ingredients
2 cups (10 ounces/283 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Table salt
¼ teaspoon ground cloves
1 ½ cups (10½ ounces/298 grams) granulated sugar, plus ½ cup for rolling
¼ cup dark molasses
1 large egg
15 tablespoons unsalted butter, 12 tablespoons melted and cooled, 3 tablespoons softened
3 tablespoon lemon juice
2 cups (8 ounces/227 grams) confectioners' sugar
Ingredients
2 cups (10 ounces/283 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Table salt
¼ teaspoon ground cloves
1 ½ cups (10½ ounces/298 grams) granulated sugar, plus ½ cup for rolling
¼ cup dark molasses
1 large egg
15 tablespoons unsalted butter, 12 tablespoons melted and cooled, 3 tablespoons softened
3 tablespoon lemon juice
2 cups (8 ounces/227 grams) confectioners' sugar
Why This Recipe Works
This recipe for Molasses Spice Lemon Sandwich Cookies was one of the runners-up in our Christmas Cookie contest. Since these cookies are all about spice, we used fresh spices to give the dough the best taste. To complement the strong flavors in the cookie, we made a rich-tasting frosting combining softened butter, confectioners’ sugar, and lemon juice. The frosting firmed up just enough to glue these sandwich cookies together.
Instructions
- Whisk flour, baking soda, cinnamon, ginger, 3/4 teaspoon salt, and cloves together in medium bowl. In separate bowl, stir 1 1/2 cups granulated sugar, molasses, egg, and melted butter together until combined. Add dry mixture to butter mixture in three batches, stirring after each addition. Cover bowl with plastic and refrigerate until dough is firm, about 1 hour.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
- Place remaining 1/2 cup granulated sugar in small bowl. Shape dough into 3/4-inch balls. Roll balls in granulated sugar, then transfer to prepared baking sheets, spacing balls 2 inches apart. Bake until tops are just beginning to crack, 8 to 10 minutes, rotating rack position and direction of baking sheets halfway through baking time. Cool cookies on baking sheets for 3 minutes, then transfer to wire rack to cool completely. Use remaining dough to make second batch of cookies.
- Whisk remaining 3 tablespoons softened butter, lemon juice, and pinch of salt together in medium bowl. Whisk in confectioners’ sugar until smooth. Turn half of cooled cookies over (bottom side up) and spread each with 1 teaspoon lemon filling. Sandwich with another cookie.
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