Chris's Lemon Ginger Zingers
Sugar, spice, and everything nice - Lemon Ginger Zingers made by my smart cookie, Chris.
PREP TIME: 1 HRS COOK TIME: 20 MINS TOTAL TIME: 1 HRS, 20 MINS
Ingredients
3/4 cup sugar
1 stick cold unsalted butter
1 tablespoon unsulfured molasses, not blackstrap
3 and 3/4 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons lemon zest
1 and 1/3 cups all-purpose flour
2 tablespoons heavy cream
For the filling
1 and 1/4 cup powdered sugar
1/3 cup refined coconut oil
1 tablespoon lemon juice
1 teaspoon pure lemon extract
1/4 teaspoon salt
Instructions
Set oven rack to lower middle position and preheat oven to 350° F . Using the paddle attachment of a stand mixer on the low setting, combine sugar, butter, molasses, ginger, baking soda, cinnamon, nutmeg, salt, and lemon zest. Mix until moistened, then set to medium and mix for 5 minutes, until softened. Set to low and add flour all at once. Drizzle in the cream and mix until well combined.
Using a 1 and 1/2 teaspoon scoop, scoop out the dough. You will have about 50 scoops. Divide each scoop in half and roll into little balls. Line a baking sheet with parchment paper and place dough balls onto parchment paper, being sure to leave about 1 and 1/2 inches between the balls. Bake for 10 minutes or until cookies are golden brown and slightly firm around the edges. Remove from oven and allow to cool on baking sheet.
To make the filling, using the paddle attachment of a stand mixer on the low setting, combine powdered sugar, coconut oil, lemon juice, lemon extract, and salt. Mix until well combined, then set to medium and mix for 5 minutes, until softened. Place into a pastry bag fitted with a 1 and 1/2 inch pastry tip. Use immediately.
To assemble the cookies, flip half the cookies upside down and place about a teaspoon of filling on each cookie. Sandwich these cookies with the remaining cookies. Refrigerate for 15 minutes to harden the coconut oil.
Enjoy!
