Ginger Cookie Sandwiches

Name: Ginger Cookie Sandwiches
Ingredients: 3/4 cup unsalted butter (1 1/2 sticks); 1 cup dark brown sugar, packed; 2 eggs; 1/4 cup unsulphured molasses; 2 1/2 cups all-purpose flour; 2 teaspoons ground ginger; 1 teaspoon cinnamon; 1/2 teaspoon allspice (optional); 2 teaspoons baking soda; 1/2 teaspoon salt; 2 tablespoons fresh ginger, minced; 1/2 cup crystallized ginger, minced; 1/2 cup granulated sugar (optional); 1 pound cream cheese (low fat is fine); 2 cups powdered sugar; 1 teaspoon pure vanilla extract

16 ingredients

9 steps

Ingredients

3/4 cup unsalted butter (1 1/2 sticks)
1 cup dark brown sugar, packed
2 eggs
1/4 cup unsulphured molasses
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon allspice (optional)
2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons fresh ginger, minced
1/2 cup crystallized ginger, minced
1/2 cup granulated sugar (optional)
1 pound cream cheese (low fat is fine)
2 cups powdered sugar
1 teaspoon pure vanilla extract

Directions

1

1. In a medium size bowl combine flour, ground ginger, cinnamon, allspice, baking soda and salt. Set aside.
2

2. In another large bowl cream together butter and sugar. Beat in the eggs, one at a time. Add molasses and beat well.
3

3. Using a wooden spoon mix in fresh and crystallized gingers.
4

4. The batter will be very soft, so cover with plastic wrap and refrigerate for 2 hours or overnight.
5

5. Preheat oven to 350 F.
6

6. Roll batter into 3/4-inch balls and roll in granulated sugar (optional). Set 2 inches apart on parchment-lined baking sheets.
7

7. Bake for 10-12 minutes or until slightly brown. Cool on a wire rack.
8

8. Mix cream cheese and powdered sugar until well blended. Add vanilla extract and beat until smooth. Place a generous teaspoon of icing on the bottom of a cookie and sandwich with another cookie. Squeeze slightly to adhere.
9

9. Store cookie sandwiches in the fridge and serve within 5 days. Leave some single cookies for a less indulgent snack.