Ginger Cream Cheese Cookie Sandwiches

Ginger Cream Cheese Cookie Sandwich Recipe

Yields 10-12 sandwiches

Ingredients:

1 1/2 cups butter, room temperature
2 cups caster sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons ground Ceylon cinnamon
¾ teaspoon ground cloves
¾ teaspoon ground ginger
1 teaspoon salt

Directions:

Preheat the oven to 375 degrees.

In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger, and salt. Set aside.

In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 1 minute until light and fluffy. Next add in the eggs and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredients and beat until the mixture is pure.

Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it's completely coated. Gently place on a cookie sheet at least 1 inch apart, and bake for between 8 and 10 minutes, or until the cookies begin to slightly crack on top. Remove from the oven and let cool for a minute or two. Finally, transfer the cookies to wire racks for them to cool completely. While resting, these golden cookies may continue cracking.

Cream Cheese Filling:

Ingredients:

2 cups powdered sugar
12 ounces cream cheese, room temperature
3 ounces salted butter, room temperature
1 1/2 teaspoons Madagascar vanilla extract-Double Fold

Directions:

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter, and set on medium speed to mix until just blended. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in four batches, beating the mixture smooth between each addition.

To assemble the sandwich, turn over two cookies and using an offset spatula, spread a single cookie with cream cheese frosting or pipe the frosting on with a piping bag. Invert the second cookie and place on top of the frosting.

When finished, place the cookies into a covered container and place in the refrigerator. The cookies will stay fresh for up to 3 days.