Ginger Molasses Meyer Lemon Cream Cookies

• 2 cups all-purpose flour 

• 2t baking soda 

• 1t ground cinnamon 

• 1t ground ginger 

• 3/4t salt 

• 1/4t ground cloves 

• 12T melted & cooled butter 

• 2 cups granulated sugar (pull 1/2c out for rolling) 

• 1/4c blackstrap molasses 

• 1 large egg 

• Cream filling: 

• 3T softened butter 

• 2 cups confectioners sugar (c&h powdered sugar) 

• 3T Meyer lemon juice (regular lemon juice works too) 

Whisk flour, baking soda, cinnamon, ginger, salt & cloves together in a larger bowl. Whisk melted butter, 1.5 cups granulated sugar, molasses, and egg in a small bowl. Add flour mixture into wet ingredients in 3 additions, making sure to mix completely. Cover and chill bowl for 1 hour. 

Preheat oven to 375°: middle rack, line baking sheet with parchment or use silpat. Add remaining 1/2 sugar to a bowl for rolling. Scoop 3/4” balls and roll in the sugar, placing cookies 2” apart (don’t pack in, they need room to spread so instead of 12 to a sheet, offset 8 cookies only). Bake 8-10 until just cracked. Let cool. 

For the cream filling: whisk butter, confectioners sugar, and Meyer lemon juice in a bowl. Spread on cooled cookies and enjoy!