12 Days of Christmas Cookies - Day 11

The lovely Kelsey was the cookie contest winner for Best Cookie - and these little beauties were scrumptious! I barely got one or two because my son discovered them and ate almost all I had.


Gingersnap Sandwich Cookies with Lemon Buttercream Frosting
1/2 c. butter, softened
1/4 c. sugar
1/4 c. packed brown sugar
1/2 c. molasses
1/4 c. cold water
2 1/2 c. all-purpose flour
2 t. ground ginger
2 t. ground cinnamon
1 t. baking soda
1/2 t. ground cloves
1/4 t. salt

Frosting
3 c. powdered sugar
1/2 c. butter, softened
2 t. grated lemon peel
3-4 t. lemon juice
3-4 t. milk

1. In large bowl, beat 1/2 c. butter and sugars with electric mixer on medium speed until light and fluffy. Beat in molasses and water until blended (mixture may look curdled). On low speed, beat in flour, ginger, cinnamon, baking soda, cloves, and salt. Divide dough in half; wrap each half in plastic wrap. Refrigerate about 2 hours or until chilled.

2. Heat oven to 350. Line cookie sheets with cooking parchment paper. On well-floured surface, roll half of dough at a time to 1/8-inch thickness (keep remaining dough refrigerated). Cut with 2-inch round cookie cutter. Using large end of a piping tip or 1/2-inch round canape cutter, cut a hole in center of half of the cutouts. Carefully transfer to cookie sheets, placing 1/2 inch apart. Reroll scraps.

3. Bake 9-12 minutes or until set in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool copmletely, about 30 minutes.

4. In large bowl, beat frosting ingredients on medium speed until light and fluffy. Spread about 1 heaping teaspooon frosting on each whole cookie; top with cutout cookie. If desired, sprinkle additional grated lemon peel on frosting in center.