The current favorite sandwich cookies in our house are these
gingersnap beauties with cream cheese frosting in the center. They are festive,
spicy, and just the right amount of decadence for the season. I've recently had
a lot of fun making these with my daughter. She loves to get into rolling the
balls of dough in the sugar before setting them on the sheet to bake.
To spice these up sometimes I add chopped crystallized
ginger. Or, for a richer take, I add
chopped shards of dark chocolate. There is really no way to go wrong with
little add-ins here are there.
The cream cheese frosting is richer than regular buttercream
and the tang complements the spicy cookie beautifully. You could always use
regular buttercream, however, or even try adding chocolate frosting to make it
Add these pretty sweets to your festive cookie plate this
season and enjoy!
RECIPE: Gingersnap Sandwich Cookies
Yields 4 dozen cookies, or 2 dozen sandwich cookies
1 ½ sticks unsalted butter, room temperature
1 ¼ cup granulated sugar, divided
1 large egg
¼ cup dark molasses
2 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
Cream Cheese Frosting Filling
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
In an electric mixer beat the butter and 1 cup of the
sugar. Then add the egg and molasses and beat well.
Mix the flour, baking soda, cloves, ginger, cinnamon, and
salt together in a bowl. With the mixer on low speed slowly add it in and mix
until the flour is no longer visible. Do not overmix. Wrap the dough in plastic
wrap and chill for 4 hours, or up to 3 days.
Preheat the oven to 350 degrees F. Line two baking sheets
with parchment paper and set aside.
Allow the dough to warm at room temperature for 15
minutes. Pinch off balls that are about 1 teaspoon each and roll into balls.
Roll the balls in the remaining granulated sugar until evenly coated. Place
them on the baking sheet 2 inches apart and bake for 10 to 12 minutes. Remove
and allow to cool completely before proceeding.
To make the frosting: Add all of the ingredients to a large
bowl and mix well.
To assemble the cookies: Spread a generous layer of frosting
between two cookies and make the sandwiches. Don't squeeze too tightly or the
frosting will fall out!