Lemon Ginger Sandwich Cookies

• FOR THE COOKIES:
• 3/4 cups Butter, Softened
• 3/4 cups Brown Sugar
• 1/2 cups Molasses
• 1 whole Egg
• 3 cups Flour
• 2 teaspoons Ginger
• 1 teaspoon Cinnamon
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1/2 cups Granulated Sugar, For Rolling Cookies
• FOR THE FILLING:
• 3/4 cups Butter, Softened
• 3/4 cups Marshmallow Fluff
• 1-1/2 cup Powdered Sugar
• 1 whole Lemon, Juiced And Zested

1. For the cookies:
2. In a large bowl, cream butter and brown sugar until fluffy. Beat in molasses and egg.
3. In a separate bowl, combine the flour, ginger, cinnamon, baking soda and salt. Carefully add to butter mixture until fully combined. Cover and chill for about 3 hours.
4. Preheat oven 350u0b0F. Roll cookie dough into 1-inch balls. Roll in granulated sugar before placing on prepared baking sheets. Flatten with the bottom of a glass dipped in sugar until cookies are 1 1/2 in thick. Bake 8-10 minutes. Let cool on baking sheet for 2 minutes before removing to wire rack to cool.
5. For the filling:
6. Combine all ingredients in a large bowl and beat until very light and very creamy. Spread on bottoms of all of the cookies before sandwiching two together. Refrigerate a few minutes to let cookies set.
7. Recipe adapted from Taste of Home.

butter, brown sugar, molasses, egg, flour, ginger, cinnamon, baking soda, ubc, sugar, filling, butter, marshmallow fluff, powdered sugar, lemon

Taken from tastykitchen.com/recipes/desserts/lemon-ginger-sandwich-cookies/ (may not work)