Crispy Lemon-Ginger Sandwich Cookies

 

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• For the Dough:

• 5 1/4 ounces sugar (about 3/4 cup; 150g)
• 4 ounces cold unsalted butter (1 stick; 110g)
• 1 ounce unsulfured molasses (about 1 heaping tablespoon; 30g), not blackstrap
• 1 1/4 teaspoons ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon Ceylon cinnamon or 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground or grated nutmeg
• 1/8 teaspoon (0.5g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 1/8 ounce lemon zest (1 tablespoon; 4g)
• 6 ounces all-purpose flour (about 1 1/3 cups, spooned; 170g)
• 1 ounce heavy cream (2 tablespoons; 30g)

Directions

1. For the Dough: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, butter, molasses, ginger, baking soda, cinnamon, nutmeg, salt, and lemon zest. Mix on low until moistened, then increase to medium and cream until soft and light, about 5 minutes. Reduce speed to low and add flour all at once, then drizzle in cream and mix until fully incorporated.

   
   

2. With a 1 1/2–teaspoon scoop, divide dough into about 40 level portions. Cut each in half, then roll smooth and round between your palms. Alternatively, scale out 3/8-ounce (10g) portions, then roll smooth. (They will look tiny, but they'll spread considerably as they bake!) Arrange on a parchment-lined baking sheet, leaving at least 1 1/4 inches between them to account for spreading. Bake until cookies are golden brown, no longer puffy, and a little firm around the edges, about 10 minutes. If needed, rotate pan about halfway through to ensure even baking. Cool to room temperature directly on the baking sheet; the cookies will not be crisp while warm.