Gingerbread Sandwich Cookies with Lemon Filling

1 . Stage

Beat the butter and sugar: In a bowl of a stand mixer set with a paddle attachment, add the butter and sugar. Beat on medium speed until pale and fluffy, about 2 minutes. You can use a handheld electric mixer.

2 . Stage

Add the egg, molasses, and ginger: Scrape down the sides and bottom of the bowl with a rubber spatula. Add the egg, molasses, and fresh ginger. Beat until fully combined and fluffy, 1 to 2 minutes more.

3 . Stage

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ground ginger, ground cloves, and salt. Add it to the wet ingredients and mix on low speed until completely combined. Do not overmix.

4 . Stage

Chill the cookie dough: Cover the bowl with plastic wrap and chill the dough in the fridge for at least one hour or up to overnight.

5 . Stage

Preheat the oven: Position an oven rack in the middle of the oven and another one on the top third. Preheat the oven to 350°F and line two large baking sheets with parchment paper.

6 . Stage

Portion the cookie dough: Lightly spray a #60 or #70 cookie scoop or a one tablespoon measuring spoon with cooking spray. Scoop the cookie dough and quickly roll it into a ball with your hands. Place it on the prepared baking sheet. Repeat with enough cookies to fill two baking sheets with at least 2 inches of space between the cookies. Grease the cookie scoop as needed with cooking spray so that the dough slides off cleanly.

7 . Stage

Flatten the cookies: Use the palm of your hand to very lightly flatten each ball—try to make them all about the same size. Place the excess dough back in the fridge to chill while you bake the cookies.

8 . Stage

Bake and cool the cookies: Bake the cookies until spread, only slightly puffed, and the edges are beginning to brown, about 10 minutes, rotating the baking sheets halfway through.

9 . Stage

Cool the cookies: Let the cookies cool for 3 minutes on the baking sheets before using a spatula to transfer them onto a cooling rack. Let cool completely before frosting. Let the baking sheets cool, then repeat with the remaining dough until all of the cookies are baked.

10 . Stage

Make the filling: In a medium bowl, add the butter, lemon zest, and salt. Using a handheld electric mixer, beat until combined and creamy, about 30 seconds.

11 . Stage

Add the powdered sugar and lemon juice: Add the powdered sugar and 1 tablespoon of lemon juice. Beat until thick, creamy, and fluffy, about 1 minute. Add more lemon juice if needed, a teaspoon at a time—you’re looking for a frosting that is creamy enough to spread on a cookie but thick enough that it won’t squish out when sandwiched.

12 . Stage

Assemble the cookies: When the cookies are completely cooled, use an offset spatula or a butter knife to spread about 1 tablespoon of the filling into a circle in the center of a cookie, leaving a 1/4-inch perimeter bare. You’re adding frosting to the bottom (the part that touched the baking sheet) of one cookie. Top with another cookie (the bottom should be facing the filling). Gently press the cookies together, pushing the filling almost to the edge. Be gentle to avoid cracking the soft cookies. Assemble the remaining cookies.