Crispy Lemon-Ginger Sandwich Cookies

seriouseats.com

Catherine Davis

subheading: For the Dough:

5 ¼ ounces sugar (about ¾ cup; 150 g)

4 ounces cold unsalted butter (1 stick; 110g)

1 ounce unsulfured molasses (about 1 heaping tablespoon; 30g), not blackstrap

1 ¼ teaspoons ground ginger

½ teaspoon baking soda

½ teaspoon Ceylon cinnamon or ¼ teaspoon ground cinnamon

⅛ teaspoon ground or grated nutmeg

⅛ teaspoon (0.5g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

⅛ ounce lemon zest (1 tablespoon; 4 g)

6 ounces all-purpose flour (about 1 ⅓ cups, spooned; 170 g)

1 ounce heavy cream (2 tablespoons; 30g)

subheading: For the Filling:

5 ounces powdered sugar (about 1 ¼ cups; 145 g)

2 ½ ounces refined coconut oil (about ⅓ cup; 70 g); see notes

½ ounce fresh juice from 1 lemon (about 1 tablespoon; 15g)

1 teaspoon pure lemon extract or lemon oil

¼ teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

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