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Gingerbread Sandwich Cookies with Lemon Buttercream

Delightful gingerbread cookies filled with zesty lemon buttercream, perfect for holiday gatherings or a sweet afternoon treat.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 3.5 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 0.75 cups unsalted butter (softened)
  • 1 cup brown sugar (packed)
  • 0.5 cups molasses
  • 1 large egg
  • 1 cup sanding sugar (coarse sugar, for rolling)
For the lemon buttercream
  • 1 cup unsalted butter (slightly cold)
  • 3 cups powdered sugar (measured and then sifted)
  • 1 teaspoon lemon extract
  • 2 tablespoons heavy whipping cream
  • 1 pinch salt

Method
 

For the Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt.
  3. In another bowl, cream the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
  4. Add the molasses and egg to the butter mixture and blend until combined.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Chill the dough in the refrigerator for about 30 minutes.
  7. Roll the dough into 1-inch balls and roll them in sanding sugar before placing on the prepared baking sheets, flattening slightly.
  8. Bake for 8-10 minutes or until the edges are firm but the centers are still soft.
  9. Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
For the Lemon Buttercream
  1. In a mixing bowl, beat the slightly cold unsalted butter until creamy.
  2. Gradually add the sifted powdered sugar, mixing well until fluffy.
  3. Blend in the lemon extract, heavy whipping cream, and a pinch of salt until light and airy.
To Serve
  1. Generously spread a dollop of the creamy lemon buttercream onto the flat side of one gingerbread cookie and top it with another.

Notes

For a vibrant twist, consider adding a sprinkle of lemon zest into the buttercream! Store leftovers in an airtight container at room temperature for up to a week.