Copycat Carr's Ginger Lemon Cremes

Name: Copycat Carr's Ginger Lemon Cremes
Prep time: 15 min
Total time: 2 h 30 min
Yield: 18
Ingredients: 1 large egg yolk; 1 tbsp. unsulphured molasses; 2 tsp. water; 1 1/2 c. (180 g.) all-purpose flour; 3/4 c. (160 g.) packed light brown sugar; 1 1/2 tsp. finely grated lemon zest; 1 1/2 tsp. ground ginger; 3/4 tsp. ground cinnamon; 1/2 tsp. baking soda; 1/4 tsp. kosher salt; Pinch of grated fresh nutmeg; 1/2 c. (1 stick) cold unsalted butter, cubed; 1 2/3 c. (190 g.) powdered sugar; 5 tbsp. unsalted butter, softened; 1 tsp. finely grated lemon zest; 2 tbsp. fresh lemon juice; Pinch of kosher salt

By Riley WoffordPublished: Sep 16, 2022

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copycat carr's ginger lemon creme cookies

PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

Yields:

Prep Time:

15 mins

Total Time:

2 hrs 30 mins

Jump to recipe

Question: Is anything more satisfying than a perfect copycat recipe? We think not. We've mastered popular cookie recipes from world-famous Levain Bakery cookies to Pepperidge Farm's Milanos to Panera's classic chocolate chip cookie. It was only a matter of time before we tried our hands at perhaps the most delicious tea cookie ever—Carr's ginger lemon cremes. Snappy ginger spice cookies sandwich a tangy lemon creme filling, perfect for dunking in a mug of milky Earl Grey. These snappy ginger cookies will soften ever so slightly in the fridge—this way they’re still crisp, but soft enough that the filling won’t burst out when you take a bite.

Want a more traditional gingersnap or molasses cookie? We've got those recipes for you too.

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Ingredients

Cookies

1
large egg yolk
1 Tbsp.
unsulphured molasses
2 tsp.
water
1 1/2 cups
(180 g.) all-purpose flour
3/4 cup
(160 g.) packed light brown sugar
1 1/2 tsp.
finely grated lemon zest
1 1/2 tsp.
ground ginger
3/4 tsp.
ground cinnamon
1/2 tsp.
baking soda
1/4 tsp.
kosher salt
Pinch of grated fresh nutmeg
1/2 cup
(1 stick) cold unsalted butter, cubed

Filling & Assembly

1 2/3 cups
(190 g.) powdered sugar
5 Tbsp.
unsalted butter, softened
1 tsp.
finely grated lemon zest
2 Tbsp.
fresh lemon juice
Pinch of kosher salt

Directions

Cookies
1. Step 1In a small bowl, whisk egg yolk, molasses and water. In a food processor, pulse flour, brown sugar, lemon zest, ginger, cinnamon, baking soda, salt, and nutmeg to combine. Add butter and process until mixture is crumbly and resembles dry sand. Drizzle in molasses mixture and process until a cohesive dough forms.
2. Step 2Divide dough in half. Roll each half between 2 pieces of parchment until 1/4" thick. Refrigerate until very firm, at least 1 hour or up to 12.
3. Step 3Preheat oven to 350° and line 2 large baking sheets with parchment. Using a 2" round cookie cutter, cut out rounds, rerolling scraps to get 36 total. Arrange 2" apart on prepared sheets.
4. Step 4Bake until just browned around the edges, 8 to 10 minutes. Let cool completely.
Filling & Assembly
1. Step 1In a medium bowl, using an electric mixer on medium speed, beat powdered sugar, butter, lemon zest and juice, and salt until smooth and fluffy, about 1 minute.
2. Step 2Transfer filling to a resealable plastic bag and snip a 1/2" hole in one corner. Pipe about 1½ teaspoons filling onto flat sides of half of cookies. Sandwich with remaining cookies and gently press to flatten.
3. Step 3Refrigerate until cookies soften slightly, at least 30 minutes.
4. Step 4Make Ahead: Cookies can be made 1 week ahead. Store in an airtight container and refrigerate.