Ginger-lime sandwich cookies– double the pleasure, double the yum!

If one cookie is good, of course two cookies are better,  and if you happen to  put something delicious in between the two, well, then  it might just become sublime…  An especially nice treat is a lime and ginger sandwich cookie.  A basic gingersnap cookie is the base, and it needs to be quite firm,  formed into a ball with a scoop so the cookies are of similar size, and flattened slightly for the best sandwich form (maximum frosting piling).  Fill with a good amount of buttercream frosting with lime zest and juice and there you are, one afternoon snack coming right up.

“A balanced diet is a cookie in each hand”
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These cookies also freeze well, even when frosted, and make a nice little gift, as they can be stacked together or otherwise presented in a pleasing way.

“A balanced diet is a cookie in each hand”
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Print Recipe
Ginger- lime sandwich cookies
Ginger cookies sandwiching zesty lime frosting-- yum!
Servings
sandwich cookies
Ingredients
Servings
sandwich cookies
Ingredients
Instructions
  1. Sift flour, ginger, cinnamon and baking soda together. Set aside.
  2. Beat butter and sugar until fluffy. Beat in egg and molasses, blending well. Stir in flour mixture, 1/3 at a time, until well blended.
  3. Roll dough into 1 tsp balls. Coat in sugar. Place on cookie sheet and flatten slightly. Bake at 350 for 9 or so minutes until tops are cracked. Cool completely.
  4. With mixer at medium speed, beat the butter and lime zest in a medium bowl until creamy. With mixer at low speed, gradually beat in the confectioners’ sugar and enough of the lime juice to make a thick, spreadable frosting.
  5. Set half of cookies on flat surface, outside down. Using teaspoon sized scoop or your hands, make rounded frosting ball and place onto cookie. Top with another cookie. Chill.
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