Lemon, molasses, and ginger are an unexpected, but unbeatable combination in these simple sandwich cookies. The cookie itself is delicious on its own, but then the tart lemon curd brings out the best in the molasses and warm spices. The higher quality lemon curd you use, the better the sandwiches will be, but you can also make your own. This batch is easy to make and only look fancy, making them a perfect addition to a cookie swap. 

Sarah Epperson

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Antonis Achilleos; Food Styling: Margaret Dickey; Prop Styling: Kay Clarke

Recipe Summary

active:
30 mins
total:
1 hr 45 mins
Yield:
Makes 38 sandwich cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Whisk together flour, baking soda, cinnamon, salt, ginger, and cloves in a bowl.

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  • Beat butter and sugar with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 2 minutes. Beat in egg, molasses, and vanilla until well combined, 2 to 3 minutes. Add flour mixture; beat on low speed until combined, about 1 minute. Cover bowl with plastic wrap; chill 30 minutes.

  • Shape dough into 3/4-inch balls (you will have about 76 balls). Arrange 19 of the balls 2 inches apart on prepared baking sheet. (Chill remaining balls until ready to use.) Bake in preheated oven until edges start to turn golden, 6 to 8 minutes. Transfer baking sheet to a wire rack; cool cookies on baking sheets 5 minutes. Transfer cookies directly to wire rack; let cool completely, about 20 minutes. Repeat process with remaining dough balls in 3 batches.

  • Spread about 2 teaspoons lemon curd on each bottom of half of the cooled cookies; top with remaining cookies.

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