Spiced Cream Cheese Buttercream
  • ⅓ cup plus 1 tablespoon (90 grams) unsalted butter, softened
  • ¾ cup (169 grams) cold cream cheese
  • 2¾ cups (330 grams) confectioners’ sugar, sifted
  • 1 teaspoon (2 grams) ground ginger
  • 1 teaspoon (2 grams) ground cinnamon
  • 1 teaspoon (6 grams) vanilla bean paste
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground cardamom
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cold cream cheese at high speed until pale and creamy, 3 to 4 minutes. Add confectioners’ sugar, and beat at low speed until combined. Add ginger, cinnamon, vanilla bean paste, salt, and cardamom, and beat at low speed just until combined. Increase mixer — speed to high, and beat until light and fluffy, 3 to 4 minutes. Use immediately.
PRO TIP-If you are making these ahead of time, store the cookies and the frosting separately and assemble them on the day you are planning to serve.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/ginger-molasses-sugar-cookie-sandwiches/