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1
Heat the oven to 325 degrees F and arrange the racks to divide it into thirds.
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2
Line 2 baking sheets with parchment paper; set aside.
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3
Combine the flour, ground ginger, cinnamon, baking soda, and salt in a large bowl and whisk to break up any lumps; set aside.
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4
Place 1/3 cup of the sugar in a small bowl; set aside.
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5
Place the remaining 3/4 cup of sugar and the butter in the bowl of a stand mixer fitted with a paddle attachment.
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6
Mix on medium speed until lightened in color and fluffy, about 2 minutes.
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7
Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula.
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8
Return the mixer to medium speed, add the egg and molasses, and beat until smooth, about 1 minute.
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9
Stop the mixer and scrape down the sides and bottom of bowl.
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10
Turn the mixer to low speed, add the reserved flour mixture, and mix until the dough just comes together, about 30 seconds.
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11
Add the crystallized ginger and mix until just incorporated, about 10 seconds more.
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12
Place half of the dough on a piece of plastic wrap, wrap tightly, and refrigerate.
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13
Divide the remaining dough in the mixer bowl into 2 portions.
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14
Divide 1 of the portions into 16 rough pieces (each about 1 heaping teaspoon) and place on 1 of the prepared baking sheets.
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15
Using your hands, gently roll each piece with your fingers to form a ball.
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16
Roll the dough balls in the reserved sugar until coated all over, then evenly space them on the baking sheet; set aside.
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17
Repeat with the remaining dough in the mixing bowl and the second baking sheet.
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18
Place both sheets in the oven and bake for 6 minutes.
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19
Rotate the baking sheets front to back and top to bottom and bake until the cookies are dry to the touch and are set at the edges, about 5 to 7 minutes more.
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20
(The cookies will still be soft.)
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21
Immediately remove the cookies to a wire rack and let cool completely.
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22
Reserve the parchment paper and let the baking sheets cool for 5 to 10 minutes.
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23
Repeat with the remaining dough portion in the refrigerator.
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24
Place the powdered sugar, butter, and zest in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until the mixture looks crumbly.
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25
Gradually increase the speed to medium and beat until smooth, about 2 minutes.
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26
Reduce the mixer speed to low, add the lemon extract and juice, and beat until combined, about 30 seconds.
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27
Increase the speed to medium and beat until fluffy, about 1 minute more.
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28
Transfer the filling to a resealable plastic bag, push to a bottom corner, and cut a roughly 1/2-inch opening off that corner.
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29
When the cookies are completely cool, turn half of them over on their tops and pipe the filling (about 1 rounded teaspoon) on each cookie bottom.
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30
Close with the cookie tops and gently flatten.
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31
Store in an airtight container at room temperature for up to 3 days.
