Day 9: Ginger Sandwich Cookies with Cinnamon Cream Filling
Found on Sweet Pea's Kitchen's blog. Definitely glad she shared this one!
I have been super excited about trying these cookies since I discovered them on Sweet Pea's Kitchen's blog. What could be more Christmas-y than ginger and cinnamon together?
2 cup unbleached all-purpose flour
4 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup unsalted butter, softened
1/2 cup packed dark brown sugar
1/2 cup granulated sugar, plus more for rolling
1/4 cup molasses
1 large egg, at room temp
2 tsp pure vanilla extract
In a large bowl, whisk together the flour, ginger, cinnamon, cardamom, baking soda, and salt; set aside.
In the bowl of a stand mixer, beat the butter, brown sugar and granulated sugar on medium-high speed until it is light and fluffy--about 3 minutes. Add the molasses, egg, and vanilla. Continue to beat until it is all incorporated. Reduce the speed to low and slowly add the flour mixture and mix until just incorporated. Wrap the dough in plastic and refrigerate until it is firm, about 1 hour.
Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper.
Place 1/2 cup sugar, for rolling, in a shallow dish. Roll a heaping teaspoon of dough into a ball between your palms, roll the ball in the sugar, and place it on the prepared baking sheet. Repeat with the remaining dough. Place dough balls about 2 inches apart.
Butter the bottom of a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the dough balls slightly with the bottom of the glass, dipping the glass in sugar as necessary to prevent sticking.
Bake at 350 degrees F for 12 to 14 minutes, until the cookies feel dry to the touch and are starting to firm up. Cool completely on a wire rack.
Time for the filling!
8 oz cream cheese, softened
3 cup powdered sugar
4 tsp vanilla extract
4 tsp cinnamon
Beat the cream cheese and powdered sugar until smooth.
Add the cinnamon and vanilla extract and beat until it is all combined.
Spread about 1 rounded teaspoonful of the cinnamon cream filling on the flat side of one cookie and top with the flat side of the second cookie. Repeat with the remaining cookies and filling.