Why It WorksMolasses helps these drop cookies spread, so each one bakes up thin enough to sandwich.Fresh lemon zest adds a sense of lightness to the spicy dough.Refined coconut oil in place of butter gives the lemon filling a bright and zippy flavor.It's no secret that I like making copycat cookies at home—half my cookbookis devoted to re-creating store-bought snacks—but my cravings aren't limited to iconic American treats. Aside from BelgianBiscoffand quintessentially Britishchocolate digestives, I'm a big fan of Carr's Ginger Lemon Cremes.They're as elegant as a mass-produced tea biscuit can be, with a pair of dainty ginger cookies sandwiched around a refreshingly tart lemon creme. With the first bite, it's hard to register anything but crunch; then, as the crumbs dissolve across your tongue, there's a spicy hit of ginger, followed by sweet molasses and a burst of lemony brightness.The only thing more impressive than serving ginger lemon cremes at teatime is being able to say you mad...
