Cookies and [Lemon] Cream.
Unlike the boulangeries of France and panetterie in Italy, which sell only bread, bakeries here in the U.S. also offer pastries. This is calorically dangerous.
I was recently in a bakery with our friend Towny to pick up a few ciabatta rolls for dinner. While waiting our turn to speak with the clerk, we perused the pastry case. Big mistake.
The item that stood out most was a ginger cookie with a lemon cream filling; there were only a few left. What were we supposed to do? Leave them there? (I’m glad you see our side of the story.)
Yes, we bought them, and yes we ate them (with the help of Susan and Mark). They all suggested I recreate the cookie. As luck would have it, I have been working on a ginger cookie recipe and it seemed perfect to transform into Ginger Lemon Creams. All that remained to do was create the lemon cream. Butter? Check. Sugar? Check. Lemon? Check. And, just like that, this wonderful recipe for Ginger Lemon Creams came to be.
~ David
Ginger Lemon Creams
To print this recipe, please click the tiny printer icon below.
Ingredients
- 6 tablespoons unsalted butter, divided, at room temperature
- 1/4 cup granulated sugar (plus extra for rolling)
- 1 tablespoon egg white
- 1 tablespoon molasses
- 1/2 cup flour
- 3/4 teaspoon ground ginger
- 1/8 teaspoon cinnamon
- 1/2 teaspoon baking soda
- finely grated zest of 1 lemon
- 1 tablespoon lemon juice
- 1 cup, 2 tablespoons confectioners sugar, plus more as needed
Instructions
- Preheat the oven to 350°, and put the rack is in the center position of the oven.
- Have ready a shallow bowl filled with extra sugar for rolling cookies.
- In a medium bowl, using a hand mixer, beat together 3 tablespoons of the butter and sugar until light and fluffy, about 2 minutes. Add the egg white (it may help to lightly beet the egg white with a fork in order to measure out a full tablespoon) and molasses and mix well. Add the flour, ginger, cinnamon, and baking soda on top and beat on low until just combined.
- Line a baking sheet with parchment.
- Scoop level tablespoons of dough and roll into 1-inch balls. You should get 12 cookies. Roll each cookie in sugar and place on parchment. Bake for 11 minutes, until the edges of the cookie look firm. Let cool on the baking sheet for 10 minutes, then transfer to a cooling rack. Let cool fully before filling.
- Put remaining 3 tablespoons butter into a small bowl and top with the lemon zest. Using a hand-held mixer, cream the butter and zest together. Add the lemon juice and blend in thoroughly. Add 1 cup of confectioners sugar, a third cup at a time, and beat on low until fully incorporated. Beat in an additional 2 tablespoons confectioners sugar. If mixture seems too thin, add another tablespoon or so of sugar until the consistency is right. Transfer the filling to a pastry bag with a 3/8-inch plain tip. Alternatively, place the filling in a sealable freezer bag (freezer bags are stronger), and cut off one corner to make a 3/8-inch diameter opening.
- Place 6 of the cookies, top-side down, on your work surface. Pipe tight swirls of filling over each, then top with the remaining six cookies.
- Makes 6 sandwich cookies; recipe can be doubled
© 2024 Copyright Cocoa & Lavender
angiesrecipes
January 13, 2024 at 6:33 amThe cookies remind me of X’mas ginger cookies…sandwich them with lemony cream is genius and definitely double or triple the recipe!
Cocoa & Lavender
January 13, 2024 at 8:24 amThey started out as Christmas ginger cookies but were pulled right into the New Year with the lemon cream inside! Glad you like them!
Mimi Rippee
January 13, 2024 at 6:59 amMmmm. I love that you used molasses and ginger in the cookies. A very nice mix with lemon!
Cocoa & Lavender
January 13, 2024 at 8:24 amThe molasses gives them such a nice texture and lots of ginger… they are delicious!
Karen (Back Road Journal)
January 13, 2024 at 8:01 amSix cookies is the perfect amount for the two of us…very problematic if there were more in the house at any one time. They have to be very more…ish.
Cocoa & Lavender
January 13, 2024 at 8:25 amYes, six is good for us, too. If we are really behaving, that could be dessert for three meals! And they are rich!
Mad Dog
January 13, 2024 at 9:26 amI have a friend who will absolutely love these!
Cocoa & Lavender
January 13, 2024 at 10:01 amI can imagine you may have more than one friend, who would like these, Mad Dog!
Melissa
January 13, 2024 at 9:32 amI was going to bake a batch of oatmeal cookies this weekend but I’m going to have to try these instead. I will report back!
Cocoa & Lavender
January 13, 2024 at 10:02 amI think it would be a wonderful use of your time, Missy! The next time I make them, I might add extra lemon zest. I love the combination of ginger and lemon.
Ronit
January 13, 2024 at 10:32 amSuch pretty cookies! Ginger and lemon in the form of a tasty cookie is very difficult to resist. 🙂
Cocoa & Lavender
January 14, 2024 at 1:51 pmAnd that is exactly why I made a small batch — to keep myself from eating too many!
Eha Carr
January 13, 2024 at 3:04 pmIt seems I was born ‘faulty’ – not a single sweet tastebud in my mouth 🙂 ! Do like both ginger and lemon and absolutely love your teapot . . .
Cocoa & Lavender
January 14, 2024 at 1:52 pmAlas, the teapot belongs to the friends we were visiting… it is pretty, isn’t it?
Colette
January 13, 2024 at 3:41 pmI have to make these today!
Cocoa & Lavender
January 14, 2024 at 1:52 pmI hope you enjoyed them! 🫚🍋💛
Pauline McNee
January 13, 2024 at 6:16 pmThese look perfect David. We love Gingernut biscuits here and this is taking a similar biscuit to the next level with the lemon cream filling. Of course you had to buy them. I’ll be trying these when we return home.
Cocoa & Lavender
January 14, 2024 at 1:53 pmWe can buy all sorts of ginger cookies/biscuits here, but these have just a bit of chew, making them special. I hope you enjoy them, Pauline!
Pauline McNee
January 13, 2024 at 6:19 pmNot sure if my message sent David. Love these ginger biscuits, anything with ginger has my vote and the lemon cream, takes them to the next level.
Cocoa & Lavender
January 14, 2024 at 1:54 pmCome through fine, Pauline — have wonder why we all have such issues with comments! Ugh!
Gerlinde de Broekert
January 13, 2024 at 6:25 pmDavid, I have been making gingerbread cookies in an old fashioned kitchen with school children. I am a docent at a park with a Victorian Farmhouse. Your recipe elevates the simple cookies to another level.
Cocoa & Lavender
January 14, 2024 at 1:55 pmThat sounds like so much fun, Gerlinde! What a wonderful volunteer opportunity.
Barb
January 13, 2024 at 7:12 pmWe don’t eat cookies, but I must say these sound very tasty! I will make them for my 95 year old mother, who loves sweets, the next time I visit her. And, I may even have a taste of them!
Cocoa & Lavender
January 14, 2024 at 1:55 pmI won’t tell if you sneak one, Barb! I hope your mother likes them!
sherry
January 13, 2024 at 8:07 pmi love the sound of these david. ginger and lemon – yes please. and they look so pretty. love your tea set too!
Cocoa & Lavender
January 14, 2024 at 1:56 pmThank you, Sherry — I think the tea set (belonging to our friends) makes the cookies all the prettier!
Jeff the Chef
January 14, 2024 at 9:54 amGMTA! I’ve also been working on a ginger cookie, and mine has a luscious orange-zest icing. Yours look wonderful, and I can’t wait to try them!
Cocoa & Lavender
January 14, 2024 at 1:57 pmI will patiently await your recipe, Jeff! Indeed GMTA!
Jeff the Chef
January 16, 2024 at 8:29 amYou’ll have to be very patient, because I’ve scheduled it for next Decebmer!
David Scott Allen
January 16, 2024 at 12:57 pmI am incredibly patient! In another GMTA, I’m also working on a cookie for next Christmas. How crazy are we?
Christina Conte
January 14, 2024 at 5:48 pmOMG, just like Carr’s Ginger Lemon Cremes! LOOOVVVEEE! We have so many biscuits in the house right now, or I’d be baking these yesterday! YUM!
Cocoa & Lavender
January 15, 2024 at 9:57 amHappily, we are now all out of desserts so the diet can officially resume. 🙂 Except when I need to do another dessert recipe for the blog…
Christina Conte
January 22, 2024 at 10:38 pmHaha! The pitfalls and perils of food blogging!😝
Cocoa & Lavender
January 23, 2024 at 8:46 amYou know it!
Raymund
January 16, 2024 at 1:58 pmI can’t wait to try baking these delightful cookies myself. The thought of that soft ginger cookie cradling a swirl of tangy lemon cream already has my taste buds dancing. Thank you for sharing this wonderful recipe, David!
Cocoa & Lavender
January 17, 2024 at 1:53 pmYou are most welcome, Raymund. I really did find them rather addictive!
Valentina
January 19, 2024 at 10:55 pmLemon and ginger is delectable! I’m always up for a new cookie recipe. Thank you! 🙂 ~Valentina
Cocoa & Lavender
January 20, 2024 at 2:14 amI look forward to seeing how you make them gluten free!
Velva-Evening With A Sandwich
January 28, 2024 at 6:37 amDavid, I love the flavors of ginger and spice.. A lemon filling is perfect.
I am a sucker for a pastry shop at 3:00 pm that serves up pastries and good coffee.
Velva
Cocoa & Lavender
January 29, 2024 at 9:20 amI have received wonder reviews from friends who have made these — I do think you would love them with a cup of coffee, tea, or cocoa, Velva!
2pots2cook
February 7, 2024 at 6:51 amOh boy, one more batch to make for Easter; everything lemony works for both of us!
Cocoa & Lavender
February 7, 2024 at 1:55 pmSame here, Davorka — lemon rules our household!