Gingersnap Sandwich Cookies

 

My friend has made Gingersnap Sandwich Cookies for the last 2 years for our cookie exchange.  They are the cookies I most look forward too.

These cookies are so yummy.  Delicious by themselves, and even better when sandwiched together with filling.

I chose a different filling recipe than the one my friend uses.  This filling would also make an amazing cake frosting.

Soft Gingersnap Sandwich Cookies

2 1/4 cups flour

2 tsp ground ginger

1 tsp baking soda

3/4 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp salt

3/4 cup butter, softened

1 cup granulated sugar

1 egg

1 Tbsp water

1/4 cup molasses

2 Tbsp granulated sugar

1. Preheat oven to 350 degrees

2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.  Set aside

3. In a large bowl, cream together the butter and sugar until light and fluffy.

4. Beat in the egg and stir in the water and molasses.

5. Gradually stir in the sifted ingredients into the molasses mixture.

6. Shape dough in to walnut sized balls and roll them in the remaiing 2 Tbsp sugar.

7. Place on cookie sheet and flatten slightly.

8. Bake 8-10 minutes.  Allow cookies to cool on cookie sheet 5 minutes before removing to wire rack to cool completely.

Filling

1 1/2 cup heavy whipping cream

8 oz cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

1 tsp cinnamon

1. In a cold bowl, using cold beaters, beat the heavy whipping cream on high until soft peaks form.  Set aside.

2. In a separate bowl, beat together the remaining ingredients until fluffy.

3. Fold the whipped cream in to the cream cheese mixture and stir until there are no lumps.

4. Use a zip lock bag with the corner cut off to pipe filling on to one cookie, sandwich together with a second cookie.

5.  Store these in the fridge.

Enjoy

Liked my Gingersnap Sandwich Cookies? Try the Soft Ginger Sandwich Cookies

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