Ginger-Molasses Sugar Cookie Sandwiches with Spiced Cream Cheese Buttercream

stuffed cookies
Photography, Recipe Development, and Food Styling by Erin Clarkson

Erin Clarkson from the blog Cloudy Kitchen describes these beautifully sandwiched treats as some of her favorite cookies. They are rich and gingery, with a depth of flavor from the molasses, and they are rolled in ginger sugar before being baked to give them a sparkly, gingery finish. These cookies are delicious as is, but they are also amazing filled with Spiced Cream Cheese Buttercream.

Ginger-Molasses Sugar Cookie Sandwiches with Spiced Buttercream
 
Makes 11 sandwich cookies
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 1¼ cups (250 grams) granulated sugar, divided
  • ⅔ cup (147 grams) firmly packed dark brown sugar
  • 2 tablespoons (42 grams) molasses
  • 1 large egg (50 grams), room temperature
  • 1 teaspoon (6 grams) vanilla bean paste
  • 2¼ cups (281 grams) all-purpose flour, sifted
  • 5 teaspoons (10 grams) ground ginger, divided
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (2.5 grams) baking soda
  • ½ teaspoon (1 gram) ground cardamom
  • Spiced Cream Cheese Buttercream (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Line 4 baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, ¾ cup (150 grams) granulated sugar, brown sugar, and molasses at high speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and vanilla bean paste, and beat at low speed until combined. Add flour, 4 teaspoons (8 grams) ginger, salt, cinnamon, baking soda, and cardamom, and beat at low speed just until combined, stopping to scrape sides and bottom of bowl.
  3. In a small bowl, stir together remaining ½ cup (100 grams) granulated sugar and remaining 1 teaspoon (2 grams) ginger.
  4. Using a 2-tablespoon spring-loaded scoop, scoop dough (about 40 grams each) six times. (Dough will be soft.) Roll each scoop into a ball; roll balls in ginger sugar, and place 3 inches apart on a prepared pan. (Keep remaining dough in bowl.)
  5. Bake until centers are puffed and edges are set, 9 to 11 minutes. Let cool completely on pan. Repeat procedure with remaining dough, baking one batch at a time.
  6. Place Spiced Cream Cheese Buttercream in a pastry bag fitted with a ½-inch French star piping tip (Ateco #865). Pipe buttercream onto flat side of half of cookies. Place remaining cookies, flat side down, on top of buttercream. Refrigerate filled cookies in an airtight container for up to 2 days. Store unfilled cookies in an airtight container for up to 4 days.

Spiced Cream Cheese Buttercream
 
Ingredients
  • 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
Instructions
  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.
Notes
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.

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.