New Year’s Eve is quickly approaching, and it’s time to think about how to make things festive, even if it’s just a celebration at home! Rudd and I are planning to snack around on NYE with glasses of champagne in hand, and I thought these ginger sandwich cookies with lemon frosting would be the perfect addition! (You can browse all of my recent recipes here.) The introvert inside of me is actually very excited to cozy up on the couch to celebrate the new year – I think we could all use a little R&R after 2020!
Keep reading for the full recipe details!
Ginger Sandwich Cookies with Lemon Frosting
Ingredients:
Ginger Cookies:
- 1 1/2 cups butter
- 2 cups granulated sugar
- 2 Eggland’s Best eggs
- 1/2 cup molasses
- 2 tsp baking soda
- 2 tsp ginger
- 2 tsp cinnamon
- 4 cups flour
Lemon Frosting:
- 1 stick butter
- 2-4 tbsp lemon juice
- 4 cups powdered sugar
WHAT TO DO:
1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. Cream butter and sugar together until light and fluffy. Add in eggs, molasses, baking soda, salt, and spices, mix well. Slowly add in the flour. Beat the entire mixture until combined.
3. Using a small cookie scoop, scoop cookie dough balls one at a time and drop them onto the prepared baking sheet 2 inches apart. Bake at 375 for 8-12 minutes.
4. I chose to use a small, round cookie cutter to cut identical circles out of the cookies when they were still warm, right out of the oven. This is optional, but I like how clean and consistent it makes the finished sandwiches!
4. Make the frosting: Beat butter, lemon juice, and half of the powdered sugar together with an electric mixer. Continue to add powdered sugar and lemon juice until desired consistency is reached. Spread 1-2tbsp of frosting in between 2 of the cooled ginger cookies, and repeat until there are no remaining cookies. Roll edges in coarse sparkling sugar if desired.
