I decided to make some separate ginger cookies and snickerdoodles after making many of the combined gingerdoodles. Three different-looking cookies from one recipe!
Recipe from Bakergirl (again, I used butter instead of shortening.)
Christmas cookies! I made these Gingerdoodles ahead of time and froze them. They’re half ginger cookie and half snickerdoodle dough, placed together in one cookie.
Recipe from Bakergirl, though I used butter, not shortening.
Ginger-Spice Sandwich Cookies. These are so outrageously amazing…the filling is flavored with lemon zest and juice!
Cookie recipe (I didn’t use the cayenne pepper)
Instead of the mascarpone filling, I used:
Lemon Filling
1/2 cup butter, softened
1/2 cup powdered sugar
1 tablespoon lemon juice
2 teaspoons lemon zest
Cream butter and powdered sugar. Add juice and zest, beat until smooth.
