Ingredients:
- For the cookies:
- butter - 3/4 cups (170 g)
- sugar - 1 cup
- egg - 1, large
- molasses - 1/4 cup
- flour - 2 cups
- baking soda - 2 tsp
- cinnamon - 1 tsp
- ginger - 1 tsp
- For the filling:
- cream cheese - 4 oz (115 g), room temperature
- butter - 4 tbsp (55 g), room temperature
- fresh lemon juice - 1 tbsp (juice of half a lemon - add some zest if you want extra lemon flavor)
- salt - 1/8 tsp
- powdered sugar - 2 cups
- Directions:
To make the filling:- Use an electric mixer and mix together the cream cheese and butter until light and fluffy, then mix in the lemon juice and salt.
- Add the sugar, a little at a time, until you get the right consistency and flavor, the more sugar you add, the thicker the cream.
- Let the filling rest, covered, in your fridge until the cookies have baked and cooled.
- Pre heat the oven to 350 F (175 C).
- In a medium bowl, sift together the flour, baking soda, cinnamon and ginger, then set aside.
- In a larger bowl, use an electric mixer and blend the butter and sugar together until pale and fluffy, about 3 minutes, then add the egg, then the molasses; mixing well after each.
- Using the mixer on low speed, mix in the dry ingredients in 2 or 3 batches, and mix until just combined.
- Use a 2 tsp or tbsp measure and form uniform balls from the dough. Roll them in sugar, then place on baking sheet covered in baking paper, about 2 inches apart (they will spread).
- Bake in heated oven about 10 - 12 minutes, or until golden brown.
- Let the cookies cool for about 5 minutes on the sheet before removing them to a wire rack to cool completely.
- Use a small spoon to put a little filling between the bottoms of two cooled cookies and gently press together until the filling reaches the sides.
