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1
Preheat the oven to 350 and position racks in the upper and lower thirds.
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2
Line 2 baking sheets with parchment paper.
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3
In a bowl, whisk the flour, baking soda, ginger, cinnamon and salt.
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4
In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, 3 minutes.
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5
Beat in the egg and molasses.
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6
Add the dry ingredients and beat at low speed until incorporated, scraping down the bowl.
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7
Working in 2 batches, drop scant tablespoons of the dough onto the baking sheets, 3 inches apart.
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8
Bake the cookies for 20 minutes, until risen and fallen and slightly firm; shift the sheets from top to bottom and front to back halfway through for even baking.
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9
Let cool slightly, then transfer the parchment paper to racks and let the cookies cool completely.
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10
Bake the remaining cookies.
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11
In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the confectioners' sugar at medium speed until light and fluffy, about 3 minutes.
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12
Beat in the lemon juice.
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13
Arrange the cookies in pairs on a large work surface.
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14
Spoon or pipe 1 rounded tablespoon of the lemon filling onto the flat side of half of the cookies.
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15
Sandwich with the remaining cookies, pressing them together so the filling spreads to the edge.
