Gingerdoodle Sandwich Cookies

You love gingersnaps and snickerdoodle? Look no further than this recipe for Gingerdoodle Sandwich Cookies; they marry these two classics and tie the knot with a zesty lemon frosting that brings a wonderful tang to the spice! Sweettablescapes forecasts a new addition to your holiday repertoire!!If you are a spiced-cookie fan, these will definitely satisfy your sweet tooth with their most wonderful flavor! The recipe is from Bake From Scratch, in an advertising section for Ankarsrum mixers.

You’ll need:

3/4 up (170 g) unsalted butter, room temperature

2/3 cup (147 g) firmly packed dark brown sugar

1/4 cup (50 g) granulated sugar

1/2 tsp packed lemon zest

1/4 cup (85 g) molasses (not blackstrap)

1 large egg (50 g), room temperature

2 1/4 cups (281 g) all-purpose flour

2 tsp ground ginger

1 tsp kosher salt

3/4 tsp baking soda

4 1/4 ground cinnamon, divided

1/2 tsp cream of tartar

1/2 tsp ground cardamom

1/2 tsp ground cloves

1/2 cup (100 g) sanding sugar

Lemon Frosting (recipe below)


In the bowl of your stand mixer fitted with paddle attachment, add butter, brown sugar, granulated sugar, and lemon zest. Mix on low speed and increase to high speed for about one minute to cream the mixture. Add molasses and egg. Continue mixing until light and fluffy, about 1 minute, Scrape side of bowl as necessary.

In a medium bowl, whisk together flour, ginger, salt, baking soda, 3/4 tsp cinnamon, cream of tartar, cardamom, and cloves. With mixer on low speed, add flour mixture to butter mixture until just combined. Cover and refrigerate dough for one hour.

Preheat oven to 350F. Line two baking sheets with parchment paper.

In a small bowl, stir together sanding sugar and remaining 2 1/2 tsp cinnamon.

Using a 1 1/2 Tbsp spring-loaded scoop, scoop dough (about 27g each) and roll into balls. Roll balls in sugar mixture, and place 1 1/2 to 2 inches apart on prepared baking sheet.

Bake until edges are set but centers still seem slightly underdone, 10 to 12 minutes, rotating pans halfway through baking. Let cool completely on pans on wire racks.

Lemon Frosting:(makes about 2 cups)

2/3 cup (150 g) unsalted butter, room temperature

3/4 tsp packed lemon zest

1/8 tsp kosher salt

2 1/3 cups (280 g) confectioner’s sugar

2 1/2 Tbsp (37.5 g) heavy cream

Add butter, lemon zest and salt to the bowl of stand mixer fitted with whisk. Beat at high speed until combined, about 1 minute, stopping halfway to scrape sides of bowl. Add confectioner’s sugar and cream and mix on lowest speed, gradually increasing to medium-high and beat until fluffy, about 2 minutes. use immediately.

To assemble sandwich cookies, place frosting in a pastry bag and pipe about 11/2 TBsp (about 23 g) frosting onto flat side of half of the cookies. Place remaining cookies, flat side down, on top of frosting.


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