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Golden brown lemon ginger snaps with a creamy white filling on a marble surface

Lemon Ginger Snaps

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5 from 17 reviews

  • Author: Jasmine Padda
  • Total Time: 45 mins
  • Yield: 24 cookies
  • Diet: Vegetarian

Description

These sophisticated sandwich cookies feature crisp, molasses-rich ginger wafers paired with a silky, aerated lemon cream. The science-backed combination of pungent gingerol and bright citrus creates a perfectly balanced treat with a signature snap.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/4 cup unsulfured molasses
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 1/2 tsp Ceylon cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp Diamond Crystal kosher salt
  • Grated zest of 1 lemon
  • 2 cups all-purpose flour
  • 2 tbsp heavy cream
  • 1 1/2 cups powdered sugar
  • 1/2 cup refined coconut oil, solid but soft
  • 1 tbsp fresh lemon juice
  • 1/4 tsp lemon oil
  • Pinch of salt

Instructions

  1. In a stand mixer, combine the sugar, butter, molasses, ginger, baking soda, cinnamon, nutmeg, salt, and lemon zest, creaming on medium speed for five minutes to incorporate air for mechanical leavening.
  2. Reduce the mixer speed to low and add the all-purpose flour followed by the heavy cream, mixing just until the white streaks of flour vanish to avoid gluten development.
  3. Portion the dough into 3/8-ounce portions, roll into smooth spheres between your palms, and place on a baking sheet with at least 1.25 inches of space between them.
  4. Bake at 350°F (180°C) for 10 minutes until the edges firm and the cookies lose their puffiness, then let them cool completely on the pan to crystallize the sugars.
  5. Prepare the filling by beating the powdered sugar, coconut oil, lemon juice, lemon oil, and a pinch of salt for five minutes until the mixture is light, fluffy, and aerated.
  6. Pipe the lemon cream onto the flat side of one cooled cookie, sandwich with a second cookie, and refrigerate for 15 minutes to allow the coconut oil to stabilize.

Notes

To ensure the perfect snap, avoid baking in high humidity and allow the cookies to cool entirely on the baking sheet before handling. If your kitchen temperature is above 76°F, you may need to chill the filling briefly to prevent the sandwiches from sliding. For an extra layer of flavor, try toasting your ground spices in a dry pan for 30 seconds before adding them to the dough.

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cookiesyum.com/lemon-ginger-snaps/