Spiced Meyer Lemon Crinkle Sandwich Cookies
Makes about 16 sandwich cookies
  • 1⅓ cups (267 grams) granulated sugar, divided
  • ½ cup (113 grams) unsalted butter, melted and cooled
  • ½ teaspoon (2 grams) vanilla extract
  • 1 large egg (50 grams), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • 2 tablespoons (9 grams) packed Meyer lemon zest
  • 2 tablespoons (30 grams) fresh Meyer lemon juice
  • 2 cups (250 grams) all-purpose flour
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking soda
  • ½ teaspoon (1 gram) ground cardamom
  • ¼ teaspoon ground ginger
  • ½ cup (60 grams) confectioners’ sugar, sifted
  • Cream Cheese Frosting (recipe follows)
  1. In a large bowl, whisk together 1 cup (200 grams) granulated sugar, melted butter, and vanilla until well combined. Add egg and egg yolk, whisking until well combined. Whisk in lemon zest and juice.
  2. In a medium bowl, whisk together flour, salt, baking soda, cardamom, and ginger. Add flour mixture to sugar mixture in two additions, folding until well combined after each addition. Cover and refrigerate for at least 2 hours.
  3. Preheat oven to 325°F (170°C). Line 2 rimmed baking sheets with parchment paper.
  4. In a small bowl, place confectioners’ sugar. In another small bowl, place remaining ⅓ cup (67 grams) granulated sugar.
  5. Working in batches and using a 1-tablesoon spring-loaded scoop, scoop dough, and shape into balls. Roll in granulated sugar; roll in confectioners’ sugar. Place 1½ to 2 inches apart on prepared pans.
  6. Bake until edges are set and cracks have formed, 8 to 10 minutes. Let cool completely on pans.
  7. Using a medium open star tip (Wilton 1M), pipe Cream Cheese Frosting onto flat sides of half of cookies. Place remaining cookies, flat side down, on top of frosting. Serve immediately.
Note: If dough begins to get too soft, refrigerate until firm, 10 to 15 minutes.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/spiced-meyer-lemon-crinkle-sandwich-cookies/