¾ cup (170 grams) unsalted butter, room temperature
⅔ cup (147 grams) firmly packed dark brown sugar
¼ cup (50 grams) granulated sugar
½ teaspoon (1 gram) packed lemon zest
¼ cup (85 grams) molasses (not blackstrap)
1 large egg (50 grams), room temperature
2¼ cups (281 grams) all-purpose flour
2 teaspoons (4 grams) ground ginger
1 teaspoon (3 grams) kosher salt
¾ teaspoon (3.75 grams) baking soda
3¼ teaspoons (6.5 grams) ground cinnamon, divided
½ teaspoon (1.5 grams) cream of tartar
½ teaspoon (1 gram) ground cardamom
½ teaspoon (1 gram) ground cloves
½ cup (100 grams) sanding sugar
Lemon Frosting (recipe follows)
Instructions
Assemble Ankarsrum mixer with stainless steel bowl and dough roller and dough scraper. Add butter, brown sugar, granulated sugar, and lemon zest to bowl; starting out on lowest speed (12 o’clock), turn machine on with dough roller resting against side of bowl. Increase mixer speed to highest setting (8 o’clock), and let cream for 1 minute. Turn off, and scrape roller and center of bowl with a spatula. Set machine to medium-high speed (4 o’clock), and cream for 2 minutes. Add molasses and egg. Continue creaming until mixture is light and fluffy, about 1 minute. Briefly pull arm/roller toward middle to help thoroughly combine all ingredients as needed.
In a medium bowl, whisk together flour, ginger, salt, baking soda, ¾ teaspoon (1.5 grams) cinnamon, cream of tartar, cardamom, and cloves. Set machine to lowest speed (12 o’clock), and add flour mixture to butter mixture. Mix just until combined; briefly pull arm/roller toward middle to help thoroughly combine all ingredients as needed. Cover and refrigerate dough for 1 hour.
Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
In a small bowl, stir together sanding sugar and remaining 2½ teaspoons (5 grams) cinnamon.
Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 27 grams each), and roll into balls. Roll balls in sugar mixture, and place 1½ to 2 inches apart on prepared pans.
Bake until edges are set but centers still seem slightly underdone, 10 to 12 minutes, rotating pans halfway through baking. Let cool completely on pans on wire racks.
Place Lemon Frosting in a pastry bag fitted with a ¼-inch French star piping tip (Ateco #862). Pipe about 1½ tablespoons (about 23 grams) frosting onto flat side of half of cookies. Place remaining cookies, flat side down, on top of frosting.
Notes
Note: Cookies can be made 1 day ahead and stored, without frosting, in an airtight container.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/gingerdoodle-sandwich-cookies/