Ginger Snap Cookies and Lime Sandwiches

Warn ginger snap cookie sandwiches filled with cool lime buttercream. It’s the best of both worlds for your tastebuds!

I’m not ready for fall! Technically, it’s NOT even fall until the 22nd!! Just because the kids are in school doesn’t make it fall!!!

The weather is great here in the Mid-Atlantic and I am not ready for cool weather. I know that ALL the other bloggers are making wonderful pumpkin desserts, but honestly, I feel so overwhelmed with pumpkin treats at the moment, that I am not inspired to bake a pumpkin treat. There are pumpkin muffins, cupcakes, pies, cookies, cakes, granola bars, shakes, dips, doughnuts, and everything else, that I just don’t feel like I can compete with all that.

I’m sorry… No pumpkin stuff here. Not yet. Maybe in a few weeks… just not right now.

Maybe it’s because I grew up in Hawaii and there really isn’t a fall season. Growing up, we didn’t have pumpkin treats in the fall. Pumpkin was really reserved for Thanksgiving and maybe Christmas pies.

As an alternative, to the pumpkin, I’m baking with Ginger.

To me, Ginger is just as warm and inviting. It fills your mouth and gives off a wonderful spice. My dad makes a great Chicken Long Rice Soup with Ginger that is so good! I also love the Ginger Five Ice Cream from Haagen-Dasz. Mmmmm!

Ginger is great for upset tummies as well. I usually have some crystallized ginger in the house to help with that.

These Ginger Snap Cookies are so good. They are soft and chewy, not at all “snappy”.

How to make Ginger Snap Sandwich Cookies

Start by chopping up your crystallized candied ginger.

Add some yummy Molasses.

Once your dough comes together, you need to place it in the fridge and let it firm up. Then roll them into a ball, coat them with sugar and bake them up!

Measure out and roll the dough balls in some sugar and then place them on a cookie sheet. Bake and cool the cookies completely.

While the cookies were cooling off, I made some Lime Buttercream Frosting to sandwich between the cookies.

Some lime zest to cool off the ginger. So good!

To me, these ginger snap cookies were the perfect combination of the cool of the lime and the warmth of the ginger. Kinda like the cool morning and the warm afternoons we’re having in West Virginia right now.

Perfection!

For more Cookies Recipes, check these out.

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Yield: 12 sandwiches

Ginger Snap Cookies and Lime Sandwiches

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Warn ginger cookie sandwiches filled with cool lime buttercream. It's the best of both worlds for your tastebuds!

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 2 hours

Total Time 2 hours 25 minutes

Ingredients

For the Ginger Cookies

• 3/4 C Butter
• 1 C Sugar
• 1/4 C molasses
• 1 Egg
• 2 tsp Baking Soda
• 2 C Flour
• 1/2 tsp Ground Cloves
• 2 tsp Cinnamon
• 1/2 tsp Salt
• 4 oz. (about 1/2 cup) Crystallized Ginger, finely chopped up

For the Lime Buttercream Filling

• 1/2 C Butter
• 1/4 C Shortening
• 2 C Powered Sugar
• Zest of lime
• 1 tsp lime juice
• 2 tsp milk (as needed)

Instructions

For the Cookies

1. Mix butter, sugar, molasses, and egg.
2. Add in dry ingredients and mix well.
3. Let sit in the fridge for at least 1 hour.
4. Use a cookie scoop to measure out 1 inch balls, roll in sugar, and place on a cookie sheet lined with parchment paper or Silpat.
5. Bake at 375 deg F for 8 – 10 minutes.
6. They will puff up during baking but deflate as they cool.
7. The cookies get crunchy on the outside but stay soft on the inside.
8. Eat them up!

For the Filling

1. Combine ingredients and mix well. Use as much lime to flavor for your preference.
2. Add buttercream to one cookie and make a sandwich.
3. Eat even MORE up!

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• 
  1 Tbsp Cookie Scoop
• 
  AirBake Natural Cookie Sheet, 20 x 15.5 in

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