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Lemon Gingersnap Sandwich Cookies

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Author: Mary Ann Dwyer


  • 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


  • In a small bowl mix together oil, sugar and egg. Beat until fluffy. Stir in molasses, lemon zest and lemon oil.. Set aside.
  • In large bowl sift together flour, salt, baking soda, cinnamon and ginger. Stir wet ingredients into dry ingredients until combined. Cover with plastic wrap and refrigerate for 8 hours or overnight.
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • Remove dough from refrigerator. Roll dough into 1 1/2 - 2 inch size balls depending on how big you want sandwiches. Roll the ball into a small bowl of granulated sugar. Place balls on parchment lined baking sheet about 3 inches apart. (cookies will spread so definitely space them out) Bake for 8-10 minutes until edges are set and tops are crackled. Cool on baking sheet for 1 minute then transfer to wire racks to cool completely.
  • Vanilla Buttercream:
  • In a large bowl, cream the butter and the confectioner's sugar with a rubber spatula until pale in color. Add the vanilla and continue to cream until light and fluffy.
  • Assembling the cookies:
  • When cookies are done cooling, sandwich together with about 1 1/2 - 2 Tbsp. buttercream.