Gluten-Free Gingersnaps with Lemon Cream Filling
Prep time: 
Cook time: 
Total time: 
Serves: 6 dozen
Sweet and gingery gluten-free cookies with a tangy lemon cream filling reminiscent of Carr's Ginger Lemon Cremes.
  • For gingersnaps:
  • 1¼ cups almond meal or flour
  • 1 cup gluten-free all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon sea salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1½ cups granulated sugar
  • 1 large egg plus 1 large egg yolk
  • ⅓ cup molasses
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons finely grated fresh ginger
  • 1 teaspoon ground ginger
  • 2 tablespoons crystallized ginger, finely chopped
  • 1 cup raw or coarse sugar, for rolling
  • For lemon cream filling:
1/2 cup (1 stick) butter, softened
  • Juice of 2 lemons, about ¼ cup
  • 3½ to 4 cups powdered sugar
  1. Whisk or sift dry ingredients together in a medium bowl.
  2. Beat butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Add the whole egg and egg yolk. Beat until combined. Add the molasses, vanilla, fresh ginger, and ground ginger, and beat again.
  3. Add half of the dry ingredients and mix on low speed just until combined. Add the remaining dry ingredients and mix again. The dough will be fairly sticky. Cover bowl and chill in refrigerator for several hours or overnight.
  4. Preheat oven to 325°F. Line two rimmed baking sheets with parchment paper.
  5. Form the chilled dough into 1-inch balls and roll in sugar. Place 12 balls on each of the baking sheets leaving plenty of room for the cookies to spread. Place the dough back in the fridge so it stays cold between batches.
  6. Bake for 12-14 minutes, or until cookies are set on the edges. The centers will still be a little soft. Allow the cookies to cool completely on the baking sheets before transferring them to cooling racks for assembly. Repeat with remaining dough.
  7. While cookies are cooling, prepare the filling. Beat the butter until creamy. Add 2 cups of the powdered sugar and beat well. Next add the lemon juice and beat again. Keep adding powdered sugar a little at a time until the filling reaches the desired consistency.
  8. Spread about ½ tablespoon of the frosting on the underside of half of the cookies. Place the other cookies on top to form sandwiches. Store in airtight containers.
Recipe by Cafe Johnsonia at