Two recipes (one classic favourite, one newly found) come together to make one kicking cookie…

Our no-fail go-to for a gingerbread cookie is this classic one from Donna Hay.
No matter how you roll the dough, or how you vary cooking times slightly, you get a version (thick and soft or thin and with a snap) of a delicious cookie that we sadly eat the way others consume potato chips: by the fistful.

For some reason, as we crept toward the holidays, we were not able to leave delicious-enough alone. We had a batch of these cookies already made and were looking for a way to dress them up. Enter a lemon, and this Bon Appétit recipe for Lemon Cream Sandwich Cookies from 2009.

We whipped up a batch of the filling, though we stopped after one and a half cups of powdered sugar as this was plenty for us.

And when we sandwiched the Donna Hay Gingerbread Cookies around this divine lemon cream, the Ginger Lemon Cream Cookie – a spicy-tangy-sweet explosion – was born.

Like we needed another reason to eat more of these cookies…