Ginger Sandwich Cookies

Ginger Sandwich Cookies

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Servings 12 Sandwiches

Ingredients
  

  • 2 ¼ c all purpose flour

Cookies

  • 2 tsp ground ginger
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp salt
  • ¾ c butter
  • 1 c brown sugar
  • 1 large egg (room temperature)
  • ¼ c molasses
  • 4 tbsp granulated sugar

Filling

  • 1 c butter (softened)
  • ½ tsp almond extract
  • 1 pinch salt
  • 4 c powdered sugar
  • 1 jar marshmallow creme or fluff

Instructions
 

Ginger Cookies

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Place the flour, ginger, baking soda, cinnamon, cloves, and salt in a sifter and sift into a bowl. Set aside.
  • In a large bowl, mix together the butter and brown sugar until light and fluffy.
  • Beat in the egg. Then, stir in the molasses.
  • Add the sifted ingredients into the molasses mixture.
  • Shape the dough into 1-inch sized balls, rolling them into the granulated sugar.
  • Place the cookies a couple of inches apart onto the lined baking sheet, flattening slightly.
  • Bake for 8-10 minutes, letting them cool before transferring to a wire rack to cool completely.

Filling

  • In a large bowl, cream the butter with an electric mixture on medium speed until the butter is light and fluffy, about 2 minutes. (You can also use a stand mixer with the paddle attachment.)
  • Add in the almond extract and salt.
  • Add in the confectioners' sugar, about 1/2 cup at a time. Once all the sugar is added, mix on high for 2-3 minutes.
  • Once fully combined, gently fold the marshmallow creme into the frosting by hand. This can be used immediately or refrigerated until ready to use.
  • When ready to use, spread the filling on the bottoms of half the cookies and top with the remaining cookies.
Keyword butter cream, cookies, ginger, sandwich

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