Gingerbread Sandwich Cookies
My new delicate and chewy Gingerbread Sandwich Cookies with Lemon Buttercream are a style match made in heaven. This standout cookie is definite to be a hit at your trip gatherings.
Gingerbread Sandwich Cookies with Lemon Buttercream
What’s Baked and Wired?
We currently took the youngsters to Washington D.C. for a few days all through their fall break. Whereas the historic previous in that metropolis is de facto excellent, there’s moreover a great deal of meals stops in order so as to add to your must-see (eat) file. One amongst our favorite bakeries was Baked and Wired. Nestled throughout the coronary coronary heart of Georgetown, Baked and Wired has on a regular basis been a provide of inspiration for artisanal baked gadgets with flavors that shock and delight. One amongst their standout seasonal creations—ginger molasses sammies—evokes the entire enchantment of conventional winter flavors. Impressed by this, I decided to create my very personal mannequin of the: gingerbread sandwich cookies with a vibrant lemon buttercream filling. The tip consequence? A balanced mixture of cozy spices and a citrusy zing that refreshes the palate.
Why Gingerbread?
Gingerbread is synonymous with the holiday season. The rich, darkish molasses gives these cookies a deep, aromatic sweetness that brings once more reminiscences of winter nights, festive gatherings, and kitchens filled with laughter. Nevertheless what really makes these cookies explicit is popping them into sandwiches. The thought of layering cookies with an costly filling offers texture, style, and visual enchantment.
Lemon Buttercream: A Beautiful Pair
Whereas gingerbread is nice by itself, pairing it with lemon buttercream is the place the magic happens. Lemon offers a vibrant, tangy distinction that cuts by means of the cookie’s richness and spices, making a further difficult and layered style profile. The swish, buttery texture of the filling melts into the cookie’s barely crisp exterior, making a piece that is fully balanced.
This style combination is one in every of my favorites, so it was no surprised I fell in love with the Baked and Wired cookies. I actually first used this combination years prior to now in my Gingerbread Lemon Cake – impressed by a dessert my mom made every trip season for us rising up.
Substances for Gingerbread Sandwich Cookies with Lemon Buttercream
Concepts for the Best Outcomes
- Flatten the cookie dough: This step is crucial for the becoming type and even texture of the cookie. Using a 1-ounce cookie scoop you’ll sort the cookie dough ball. Place it on the baking sheet lined with parchment paper. Subsequent, place a small piece of parchment paper on the cookie after which flatten the cookie to 1/4th of an inch using the underside of a cup to press firmly down.
- Coat in sanding sugar: After the cookie is already flattened, coat it throughout the sanding sugar. Flattening the cookie sooner than coating it throughout the sanding sugar ensure that the sugar stays on prime of the dough and doesn’t get pushed into the dough – giving the cookie additional texture and crunch!
- Storage: Retailer the assembled cookies in an airtight container at room temperature for as a lot as 3 days, or refrigerate for as a lot as each week.
As quickly because the cookies are baked and cooled completely, you’ll add the buttercream to half of the cookies.
The Wonderful Take care of for Gatherings
These gingerbread sandwich cookies with lemon buttercream aren’t solely a hit with household and pals however moreover an amazing addition to trip current baskets. The pairing of warmth spices and zesty lemon creates a novel take care of that stands out from the usual lineup of trip sweets.
So, this season, take inspiration from beloved bakeries like Baked and Wired and add your particular person twist. You would possibly merely uncover that these cookies develop into a model new trip customized.
Can I reap the benefits of a particular buttercream?
Positive! There are so many fully completely different buttercream flavors that will pair fantastically with gingerbread. Listed below are a few ideas:
- Caramel Buttercream
- Vanilla Buttercream
- Biscoff Buttercream
- Cranberry Buttercream
NOTE: There are some important concepts throughout the instructions below, so be sure you be taught by means of each little factor.
FOR THE COOKIES
- 3 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 egg
- 1 cup sanding sugar, coarse sugar
FOR THE BUTTERCREAM
- 1 cup unsalted butter, barely chilly
- 3 cups powdered sugar, measured after which sifted
- 1 tsp lemon extract
- 2 tablespoons heavy whipping cream
- pinch of salt
For the Cookies
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Preheat your oven to 350 ranges F. Line your baking sheet with parchment paper. Put apart.
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In a medium measurement mixing bowl, whisk collectively the flour, ginger, cinnamon, baking soda and salt. Put apart.
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In huge mixing bowl, beat the butter and the sugar until clear and fluffy, about 2 minutes.
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Add the molasses and mix until included.
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Add the egg and mix until included.
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With the mixer on low, stir throughout the dry elements.
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Using a 1 ounce cookie scoop, make 1-ounce cookie dough balls. If you scoop them, moreover use your fingers to spherical them proper right into a ball.
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Place the cookie dough balls on the parchment lined baking sheet. Using one different piece of small parchment paper and a cup with a flat bottom, place the parchment on a cookie dough ball and use the underside of the cup to flatten the dough to about 1/4-inch thick.
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If you’ve flattened the dough, place each cookie into the sanding sugar. The dough shouldn’t be going to be sticky so you’ll have to help press the sanding sugar on the cookie. I even add sanding sugar on prime of the cookie as quickly as I’ve positioned it once more on the cookie sheet.
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Place the cookies about 2 inches except for each other (I match 8 cookies on one baking sheet).
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Bake the cookies for about 7 to eight minutes. Don’t overtake. As they cool, they’re going to set, nevertheless we want to be certain these cookies are delicate and chewy on the inside.
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As quickly because the cookies are cooled completely, fill with lemon buttercream.
For the Lemon Buttercream
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Throughout the bowl of a stand mixer fitted with the paddle attachment, beat the butter until clear and fluffy, about 2 minutes.
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Slowly add the powdered sugar, adopted by the lemon extract, heavy whipping cream and salt.
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Proceed to beat on medium-high velocity until the buttercream is type of white in color.
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Use a piping bag to pipe buttercream on half of the cookies. Press the other cookies on prime, gently pressing all the way in which right down to unfold the buttercream to the sting of the cookies.
