Ingredients
3/4 cup butter, softened3/4 cup packed brown sugar1/2 cup molasses1 large egg, room temperature3 cups all-purpose flour2 teaspoons ground ginger1 teaspoon ground cinnamon1 teaspoon baking soda1/4 teaspoon salt1/2 cup sugarFILLING:3/4 cup butter, softened3/4 cup marshmallow creme1-1/2 cups confectioners’ sugar3/4 teaspoon lemon extract
Preparation
In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg. Combine flour, ginger, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate at least 3 hours.
Preheat oven to 350°. Shape dough into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased baking sheets. Flatten to 1/2-in. thickness with a glass dipped in sugar. Bake 8-10 minutes or until set. Cool 2 minutes before removing from pans to wire racks to cool completely.
For filling, in a small bowl, beat butter and marshmallow creme until light and fluffy. Gradually beat in confectioners’ sugar and extract.
Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each; top with remaining cookies.
