These little cakelike gingerbread cookies are sandwiched together with a thick layer of lemon cream cheese frosting. They can be dusted lightly with confectioners' sugar.
Make Ahead: Although these cookies taste best the same day they are made, they can be assembled and refrigerated 3 days in advance. Serve cold or at room temperature.
Servings: 45 small cookie sandwiches
- For the cookies
- 1 1/2 cups flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1 large egg
- 2 tablespoons molasses
- 1/2 cup strong coffee, at room temperature
- For the filling
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 teaspoon vanilla extract
- Finely grated zest and the juice of 1 or 2 lemons (5 teaspoons juice and 1 tablespoon zest)
- 2 cups confectioners' sugar, plus more for dusting
For the cookies: Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners.
Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon into a large bowl.
Combine the butter and brown sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed for about 1 minute, until smooth, then add the egg and molasses, beating until well incorporated.
Reduce the speed to low; add half of the flour mixture, mixing just until it is incorporated, then add the coffee and the remaining flour mixture, beating until combined. Drop rounded teaspoons of batter onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart. Bake one sheet at a time for about 10 minutes or until a toothpick inserted in the center comes out clean. Let cool on the sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.
For the filling: Combine the butter, cream cheese, vanilla extract, and lemon zest and juice in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until blended, then add the confectioners' sugar and beat for 1 minute to combine. Increase the speed to medium and beat for 1 minute to form a smooth filling.
To assemble: Invert half of the cooled cookies. Spread a well-rounded teaspoon of filling on each one, then create cookie sandwiches by pressing the flat bottoms of the remaining cookies gently onto the filling. Dust the tops lightly with confectioners' sugar. Serve, or cover and refrigerate for up to 3 days.
From cookbook author Elinor Klivans.
Tested by Micki Douglas.
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