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
- Preheat oven to 350°F (180°C). Line 4 baking sheets with parchment paper.
- 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.
- In a small bowl, stir together remaining ½ cup (100 grams) granulated sugar and remaining 1 teaspoon (2 grams) ginger.
- 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.)
- 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.
- 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
- 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.
