Ingredients
- 1 1/2 cups (3 sticks) unsalted butter
- 2 cups granulated sugar
- 2 large eggs
- 1/2 cup molasses
- 2 tsp baking soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 4 cups all-purpose flour
- 1/2 tsp kosher salt
Lemon Frosting
- 1 stick unsalted butter
- 2-4 tbsp fresh lemon juice
- .25 tsp lemon grass puree
- .25 tsp ginger puree
- 3-4 cups powdered sugar
Optional: 2-3 tbsp milk (for consistency adjustments)
Instructions
- Preheat oven to 375 °F.Line baking sheets with parchment.CookiesCream butter and sugar until light and fluffy. Add eggs, molasses, baking soda, salt, ginger, and cinnamon; mix well. Gradually blend in flour until combined.Scoop dough (or chill briefly and cut with small round cutter for uniformity).Bake 8–12 minutes (edges set, center slightly soft).Cool completely before frosting.FrostingBeat butter with lemon juice and half the powdered sugar.Add remaining sugar (and milk if needed) until desired consistency.Frost 1–2 Tbsp between two cooled cookies to form a sandwich.Optional: Roll edges in sparkling/coarse sugar for a festive look.Storage: Refrigerate up to 3 days or freeze up to 2 months.HAPPY EATING!!
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