Ginger Cookies with a Twist: A Delicious Holiday Treat
Are you looking for a unique and flavorful cookie to add to your holiday spread? Look no further than these ginger cookies with a lemon cream filling. With the perfect balance of spicy and sweet, these cookies are sure to be a hit at any gathering.
The Secret to Success: Quality Ingredients
To get the most out of these cookies, it’s essential to use high-quality ingredients. Blackstrap molasses provides a rich, deep flavor, while crystallized ginger adds an extra kick of spice. Make sure to find these ingredients at your local supermarket or specialty store.
Getting Started: Preparing the Dough
To begin, preheat your oven to 325°F and line two baking sheets with parchment paper. In a large bowl, whisk together flour, ground ginger, cinnamon, baking soda, and salt. Set aside for later use.
Creamy Butter and Sugar
In the bowl of a stand mixer, cream together 3/4 cup of sugar and 12 tablespoons of unsalted butter until light and fluffy. Add one large egg and 1/4 cup of blackstrap molasses, mixing until smooth. Gradually add the reserved flour mixture, mixing until just combined. Finally, add 2 tablespoons of finely chopped crystallized ginger and mix until incorporated.
Chilling and Baking
Divide the dough into two portions, refrigerating one half for later use. Divide the remaining dough into 16 rough pieces, rolling each into a ball and coating with sugar. Place the balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 6 minutes, rotating the sheets halfway through. Remove the cookies from the oven and let cool completely.
Lemon Cream Filling
While the cookies are cooling, prepare the lemon cream filling. In the bowl of a stand mixer, combine 2 1/2 cups of powdered sugar, 6 tablespoons of unsalted butter, and 1 tablespoon of finely grated lemon zest. Mix until crumbly, then gradually increase the speed to medium, beating until smooth. Add 1 tablespoon of lemon extract and 1 tablespoon of freshly squeezed lemon juice, mixing until combined.
Assembling the Cookies
Once the cookies are completely cool, turn half of them over onto their tops. Pipe a rounded teaspoon of lemon cream filling onto each cookie bottom, then top with another cookie. Gently flatten the cookies and store them in an airtight container at room temperature for up to 3 days.
With these delicious ginger cookies and their tangy lemon cream filling, you’ll be the star of any holiday gathering. So why wait? Get baking today and share the joy of these tasty treats with your friends and family!
Leave a Reply