Lemon Gingerbread Sandwich Cookies
Sink your teeth into Lemon Gingerbread Sandwich Cookie Goodness- they’re almost too good to be true!
Lemon Filled Gingerbread Cookies (Grain-Free with Dairy-Free option).
Do you guys remember those Little Debbie Oatmeal Creme Pies? Those are just about the yummiest treats on the planet, aren’t they? Well this is my grain-free take on that moist and chewy cream filled sandwich cookie–and I have to say, I like these even better!
The lemon cream cheese filling is unbelievably rich yet also light thanks to the fresh lemon juice and zest. It’s a beautiful compliment to the ginger and molasses in the cookies, get ready for a mouthful of happy!
The real key to the success of this recipe is ensuring that the cookies stay soft. To achieve this, you’ll need to take them out of the oven while they’re still tender in the middle (about 15 minutes baking time). After you remove them from the oven, set the cookie sheet down on the stovetop or heat-safe surface to cool, do not place them on a cooling rack. This way, they will retain their moisture and stay soft. Storing them in an airtight container will make them even softer.
*Note that these can be made dairy-free by subbing Earth Balance butter in the cookies and using my dairy-free lemon filling recipe here
Happy Baking!!
Whisk together almond flour, potato starch, sugar, spices, guar gum and salt. Add eggs, butter, molasses, vanilla extract and work through until dough forms. This grain-free dough will feel stickier than glutinous dough.
Roll out dough between two sheets of parchment paper, the top layer of paper will keep it from sticking to the rolling pin. Cut cookies into desired shape. Gently peel and lift cookie cutouts and transfer to parchment lined baking sheet. Bake at 350 degrees for 15 minutes–you want them to be a little soft. Let them cool completely on the baking sheet so they retain their own moisture–this will make for a soft and delicious cookie sandwich.
Blend frosting ingredients together with hand mixer and pipe or spread onto cookies. Place plain cookie overtop and dust with sugar and lemon zest if desired. Store in airtight container. Can be frozen for up to 6 weeks. Enjoy!
If you love these cookies, you might also love our Egg Nog Cookies!
Lemon Gingerbread Sandwich Cookies
- Total Time: 45 min
- Yield: 12 sandwich cookies 1x
Ingredients
- 3 cups Almond Flour (Bob’s Red Mill)
- 1 1/2 cups Potato Starch (Not Potato Flour).
- 1 cup Sugar
- 2 teaspoons Cinnamon
- 2 teaspoons Ginger
- 2 teaspoons Clove
- 1/4 teaspoon Guar Gum (Bob’s Red Mill)
- 1/2 cup Butter (Earth Balance for dairy-free)
- 2Â Eggs + 1 Egg Yolk
- 1 1/2 tablespoons Molasses
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- FILLING:
- 3 1/2 cups Powdered Sugar (Grain-Free “Wholesome” brand)
- 8 ounce Package Cream Cheese (Kite Hill brand for dairy-free version)
- 2 tablespoons Lemon Juice
- Zest of one Lemon
- 1/4 teaspoon Salt
Instructions
- Preheat oven to 350 degrees
- Whisk together dry ingredients. Add eggs, butter, molasses, vanilla extract and work through until dough forms. This grain-free dough will feel stickier than glutinous dough.
- Roll out dough between two sheets of parchment paper, the top layer of paper will keep it from sticking to the rolling pin. Cut cookies into desired shape
- Gently peel and lift cookie cutouts with the aid of a spatula and transfer to parchment lined baking sheet.
- Bake at 350 degrees for 15 minutes–you want them to be a little soft. Let them cool on the baking sheet so they retain their own moisture–this will make for a soft and delicious cookie sandwich.
- Blend frosting ingredients together with hand mixer and pipe or spread onto cookies. Place plain cookie overtop and dust with sugar and lemon zest if desired. Store in airtight container. Can be frozen for up to 6 weeks.
- FOR FILLING:
- With hand mixer, blend powdered sugar, salt, cream cheese, lemon juice and zest together until smooth. Pipe or spread onto cooled cookies. Enjoy!
- Prep Time: 30 min
- Cook Time: 15 min
