Molasses Cookie Sandwiches with Cream Cheese Frosting
Serves 1520 mins prep11 mins cook
These Molasses Cookie Sandwiches are the spectacular seasonal treat you didn’t know you needed! Prepare yourself for a spicy-sweet flavor explosion—cinnamon cream cheese frosting is stuffed between chewy, gingery spice cookies for a decadent fall dessert.
0 servings
What you need
tsp baking soda
tsp ginger
tsp cinnamon
tsp clove
tsp salt
tsp nutmeg
cup unsalted butter
cup granulated sugar
cup brown sugar
tbsp molasses
cup candied ginger
cup cream cheese
cup powdered sugar
tbsp vanilla extract
Instructions
Ginger Molasses Cookies 0 Whisk together your dry ingredients – the flour, baking soda, ginger, cinnamon, cloves, sea salt and nutmeg in a bowl and set aside. 10 Place the butter and sugars in your mixing bowl and using the paddle attachment, cream until you reach a fluffy, rather pale color. Make sure to take a second to scrape down the bowl before then adding your egg then the molasses. 2 Slowly add the dry ingredients in three separate stages, mixing until your ingredients have fully combined. Then, add candied ginger mixing for a few moments more to incorporate. 9 At this point, the dough will seem quite sticky! Place into an airtight container let it rest in the fridge for an hour or so until firm and chilled. 4 Before getting ready to scoop each cookie, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper. 5 Using a cookie scoop or a tablespoon, roll your chilled dough into small balls. Place the cinnamon sugar into a small bowl, and one by one, coat each cookie completely in sugar. 6 Place your preferred number of cookies onto a baking sheet and bake for about 11 minutes. Remove from the oven once you start to see some slight cracks on top and let cookies sit undisturbed for 3-5 minutes. Then, transfer to a wire rack and allow to cool completely. 8 If you don’t end up baking off all your cookies at once, place your scooped and sugar-coated extras in a ziplock bag and throw them into the freezer. Bake them fresh as desired! Cream Cheese Frosting Filling 13 Beat together the softened butter and cream cheese on medium speed until it’s smooth and somewhat fluffy. 14 Scrape down the sides, then add in the powdered sugar slowly and vanilla extract. Assembly 15 Place cream cheese frosting in a plastic bag or pastry bag with a piping tip and pipe onto your baked molasses cookies and place the other half on top. 17 Refrigerate cookie sandwiches for about 30 minutes to 1 hour after assembling. This chill time helps the filling set, making the sandwiches easier to handle and gives the flavors time to meld together! If you need to store them longer, keep them in an airtight container in the fridge for up to 3 days.View original recipe