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Lemon Gingersnap Sandwich Cookies

Mary Ann Dwyer
  • 50 minutes
  • Serves

INGREDIENTS

Cookies:

2/3 cup

vegetable oil

1 cup

granulated sugar (plus a small bowl of some extra for rolling cookies in before baking)

1

egg

1/4 cup

unsulphered molasses

1 tbsp

fresh lemon zest (about 1 large lemon)

1/2 tsp

lemon oil (or 1 tsp. lemon extract)

2 cups

all-purpose flour

1/2 tsp

salt

2 tsp

baking soda

1 tsp

ground cinnamon

1 tsp

ground ginger

Vanilla Buttercream:

1 cup

butter (room temperature)

2 cups

confectioner's sugar

1 tsp

vanilla extract