Sweet Ginger & Lemon Sandwich Cookies

15 cookies

Photo by Mae Mu

Ingredients for Ginger and Lemon Sandwich Cookies:

  • 5 ½  tbsp. The Perfect Purée Sweet Ginger, thawed
  • 7 oz. all purpose flour
  • 1 tsp. baking powder
  • ½ tsp. cinnamon
  • ¼ tsp. salt
  • 6 oz. butter, softened
  • 9 oz. sugar, granulated
  • 1 egg
  • 5 ½ oz. dark molasses
  • 2 tsp. water


  1. Preheat oven to 350°F.
  2. Sift together the flour, baking powder, cinnamon, and salt.
  3. In a mixing machine cream together the butter, sugar, and The Perfect Purée Sweet Ginger until light in color.
  4. Beat in the egg, molasses, and water.
  5. Beat in the flour mixture until thoroughly incorporated.
  6. Using a 1 oz. cookie scoop, scoop out the dough onto a parchment-lined sheet pan spaced 2″ apart.
  7. Press down on each cookie to flatten.
  8. Bake cookies for 11 to 13 minutes until firm when pressed.
  9. Cool cookies.
  10. Spread ¼″ of the Lemon filling (recipe below) on the bottom of one cookie.
  11. Top with a second cookie.
  12. Repeat with remaining cookies.
  13. Store cookies in single layers, so they will not stick to each other, in airtight containers until ready to serve.

Lemon filling:

  • 8 oz. powdered sugar
  • 2 oz. butter, softened
  • 2 tbsp. The Perfect Purée Lemon Zest, thawed
  • lemon Juice, to taste


  1. In a mixing machine cream together the powdered sugar, butter, and The Perfect Purée Lemon Zest until smooth and spreadable. If the mixture is too thin, add powdered sugar; if too thick, add a few drops of lemon juice.