I recently made these cookies after being intrigued by the combo of lemon and gingerbread. Let me tell you, they work VERY well together! The chewy texture and bold flavor of gingerbread combined with the tart creamy lemon filling is amazing. You can decorate them beautifully like Bridget does in the original post or create something of your own! I thought that a star shape would be cute and kept it simple with a sprinkle of powdered sugar on top.
Next time I’ll make them in a simple circular shape, because as pretty as the stars are, the filling would work better on a simpler shape. Also, my cookies were a bit thick, so the cookie/filling ratio was a little skewed. But regardless, check out this deliciousness:
Gingerbread Cookies with Lemon Cream Filling
1/4 cup water
1 1/2 tsp baking soda
1 cup molasses
1 cup butter, softened
1 cup sugar
5 cups all-purpose flour, unbleached
1/4 tsp salt
1 1/2 Tbsp ground ginger
1/2 tsp allspice
1 1/2 tsp cinnamon
1/2 cup lemon curd
1/3 cup marshmallow creme
Line baking sheets with parchment paper. Stir together the water and baking soda until dissolved. Stir in the molasses; set aside. Beat butter & sugar until fluffy and combined. Whisk together flour, salt and spices. Add to the butter mixture, alternating with the molasses mixture. Begin and end with the flour. Form dough into a ball, wrap in plastic wrap and chill 1 hour.
Preheat oven to 350 degrees. On a lightly floured surface, roll dough to a 1/4 inch thickness. Cut with a floured cookie cutter and place on baking sheet. Freeze for 5 minutes before baking. Bake 12 minutes (for a large shape). Cool 1 minute on cookie sheet, then transfer to cooling rack. Cool completely before filling and decorating.
Stir together 1/2 cup lemon curd (jarred or homemade) with 1/3 cup marshmallow creme. Adjust the amounts based on how lemon-y you like it. Spoon some of the mixture on one cookie and sandwich together with another cookie. Sprinkle top cookie with powdered sugar or decorate however you like. Enjoy!
Source: Bake at 350