1 1/2 cups light brown sugar
2 lemons, zested and juiced (makes about 1/4 cup juice and 1 tablespoon zest)
1 1/2 sticks butter, room temperature
1 large egg
1/3 cup molasses
4 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon kosher salt
Confectioners' sugar, for dusting
Prepared lemon curd, for filling
My favorite holiday cookie was created by my dear friend Gary, who is the daddy of my Goddaughter: Ginger cookie with lemon curd; two things I love. The cookie itself is irresistible. When I put the lemon curd on it, I'm in trouble! This cookie is light and delicious and very enticing on a holiday platter. If you want to make it ahead simply store the plain cookies in an airtight container and dust with powdered sugar and fill with curd just before serving.
Cooking Channel User
The recipe was unreviewed when I found it, and I'm sure glad I took a chance! Cookies came out pillowy soft. The lemon really comes through, but the ginger, other slices, and Molasses give it a nice depth. Works wonderfully with lemon curd or any other fruit jam/spread/preserve.
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