A holiday cookie recipe inspired by Carr’s Ginger Lemon Creme sandwich cookies, the only difference is they are soft. These are SO easy to make, and they’re perfect for bringing to a cookie exchange!
Have I ever told you about my kitchen? We live in an approximately 1,000 sq. foot apartment. It’s just enough space for our small family, but the one room I’m not totally in love with is our kitchen.
Although it’s definitely an improvement from the kitchen in our first apartment (which was a 400 square foot apartment that had a kitchen without a dishwasher) it’s still pretty tiny.
It’s also an ADA approved apartment (handicap accessible), which means the appliances in the kitchen are lower AND that makes them smaller. It’s not much of a bother, except that the dishwasher is half the size of the ones we’ve had before.
In our past apartments, I was able to fit some of my bigger kitchen items in the dishwasher. Now I hand wash most of these things (mixing bowls, cookie sheets, pots and pans, etc.).
All I want for Christmas is a memory foam kitchen mat! You know, so that my feet don’t hurt so bad after I do all of the hand washing.
Also on my wish list, a Kitchen Aid mixer. But that’s not happening. #gradschoolismakinguspoor
In other news, these Soft Ginger Lemon Cookies are one of my favorites, a recipe I just had to share! David, Joey, and Lizzie love them too. They’re a family favorite, for sure.
I originally created this recipe for Somewhat Simple in December of 2013. I’ve changed the recipe a lot since then; this is the updated version. The cookies end up a little thicker, which I love. I also use store bought lemon curd in the frosting now, instead of homemade. It makes things easier.
The best part about these cookies is that they are SO soft (the icing keeps them that way). I hope you enjoy these cookies as much as we do!
- ¾ cup shortening
- 1 cup + 3 tablespoons granulated sugar
- 1 large egg
- ¼ cup molasses
- 2 teaspoons ground ginger
- ¾ teaspoon cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2¼ cups flour
- ½ cup (1 stick) unsalted butter, softened
- ½ cup prepared lemon curd, room temperature
- 2 cups powdered sugar
- ¼ teaspoon vanilla
- Preheat the oven to 350˚F. Line a baking sheet with parchment paper or a non-stick baking mat.
- In the bowl of a stand mixer fitted with the cookie paddle attachment, cream the shortening and 1 cup of the sugar until light and fluffy.
- Add the egg and the molasses, and beat until smooth, scraping down the sides of the bowl as needed.
- Add all of the spices, baking powder, and salt to the wet ingredients and mix again.
- Slowly add the flour with mixer running at low speed until a soft dough forms.
- Using a #40 cookie scoop (medium, 1.5 tablespoons), scoop out level portions of the dough. Roll each scoop into a ball between the palms of the hands, and then roll in the remaining 3 tablespoons granulated sugar to coat. Place on prepared baking sheet (baking 12 cookies at a time).
- Bake for 10-12 minutes. Let cool on sheet 3 minutes before removing to cooling rack.
- Cool cookies completely before topping with the lemon buttercream.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the softened butter and lemon curd together. Add the vanilla. Slowly add the powdered sugar until completely combined.