My husband and I were both raised by moms and dads who spent hours in the kitchen whipping up week-night dinners, weekend desserts, festive meals, Sunday breakfasts, cookies by the dozen, birthday cakes, home-made bread, and a myriad of other delicious home-cooked eats. Little did we know, at the time, how exhausting it was to be a full-time working parent and try to provide nutritious and delicious food for an active growing family. It’s exhausting, and as much as I love to cook, bake, and be adventurous in the kitchen, I seem to have little time to actually do it!! When I do get in there, I like to make something new, or reinvent the old. The other day I decided to reinvent a cookie recipe my mother-in-law makes anytime her son (my husband) is around. They are his FAVORITE cookies, so I have to take them seriously when I whip them up, or I can easily disappoint. Now, don’t get me wrong, I like a simple ginger molasses cookie, but I’ve always thought these classics had the potential to be fabulous. And I was right!! I decided to make adjustments to the recipe and slap two cookies together with a beautiful, light, easy to make lemon cream filling, to create a perfect rich, but brightly lemony sandwich cookie.
Ginger Sour Cookies
The Cookie Wafer
2 cups sifted flour
1 tsp powered ginger
2 tsp baking soda
1 tsp powered cinnamon
1/2 tsp salt
3/4 cup salted (or unsalted) butter, at room temperature
1 cup granulated sugar
1/4 cup black strap molasses
The Lemon Cream Filling
2 1/2 cups sifted icing sugar
6 Tbsp salted butter, at room temperature
1 Tbsp finely grated lemon zest
1 Tbsp lemon extract, or 2 drop of lemon essential oil
1 Tbsp freshly squeezed lemon juice, from 1 medium lemon
To Make The Cookies
In a stand mixer, or with a hand-held mixer, cream the butter and sugar for 4-5 minutes till light yellow and fluffy. Lower the speed, and add the egg. Increase speed and beat in the molasses. Sift dry ingredients into a separate bowl, then slowly add into the creamed mixture till well blended. Roll into 1 teaspoon sized balls. Roll each ball in granulated sugar till covered. Bake on a greased cookie sheet, at 350°F, for 12-15 minutes. Watch the cookies carefully, so they don’t get too dark. Remove and cook completely on wire cooling rack. Wait till cookies are completely cooled before adding the filling.
*NOTE: If you live in a warm climate, once the batter is made, put it into the refrigerator for 30 minutes before rolling the balls. Also, leave the batter it in the fridge in between batches.
*NOTE: This recipe doubles well.
To Make The Filling
After sifting, place the icing sugar, butter, sugar, and grated lemon zest into your stand-up mixing bowl, fitted with the paddle, and mix on a low-speed till its well blended. Turn up the speed and mix till light and fluffy, about 3 minutes. Reduce the speed to low, and add the lemon juice and extract or essential oil. Beat till well combined, about 1 minute. Add a Tbsp of water if your filling is too thick.
Transfer the filling into a piping bag or medium-sized zip-lock bag, push the filling into the bottom of the bag, and cut a 1/2 inch corner off the tip of the bag. When the cookies have completely cooled, turn half of them over on their backs. Pipe the filling on the flat side of the cookies, in a large coin sized dollop in the centre of the cookie. Gently push another cookie of top, flat sides together.
Store in an airtight container for up to 4 days.
If they last that long!!