Gingerdoodle Sandwich Cookies
User Reviews
4.5
Gingerdoodle Sandwich Cookies
Description
The cookies start by creaming softened butter with granulated and brown sugar until light, then mixing in egg, vanilla extract, and molasses. Ground cinnamon, cloves, nutmeg, ginger, salt, baking soda, and all-purpose flour are incorporated to create a dough rich in warm spice tones. Dough balls are coated in granulated sugar and baked briefly at 350°F until the outside appears set while retaining a gooey center.
The cinnamon buttercream filling is made by whipping softened butter with powdered sugar, vanilla, heavy cream, and ground cinnamon until smooth and spreadable. Once cooled, a portion of buttercream is spread between two cookies to form sandwiches.
These cookies contrast soft, slightly chewy spiced cookies with creamy, fragrant filling, suited to holiday baking or whenever a spiced sweet treat is desired.
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 egg
- 3/4 teaspoon vanilla extract
- 1/4 cup molasses
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cloves ground
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 cup granulated sugar for rolling
for the cinnamon buttercream:
- 1/4 cup butter softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
- 1/2 teaspoon ground cinnamon
Instructions
for the cookies-
- Preheat oven to 350° F.
- In a medium bowl, using an electric hand mixer, cream butter, granulated sugar, and brown sugar together until light and fluffy.
- Stir in egg, vanilla extract, and molasses. Whip 1-2 minutes or until it turns a light brown color.
- Stir in remaining ingredients (spices, salt, baking soda and flour) and mix until dry ingredients are just combined.
- Roll a heaping tablespoon of dough into a ball, and coat in granulated sugar.
- Place on silicone baking mat, lightly greased cookie sheet or parchment paper lined cookie sheet.
- Bake 7-9 minutes or until outside looks cooked but inside is still soft and gooey.
- Cool 5 minutes on cookie sheet before transferring to a cooling rack.
for the filling-
- In a small bowl, using an electric hand mixer, mix butter, sugar, vanilla extract, heavy cream and cinnamon together until a thick and smooth frosting forms.
put it all together-
- Spread 1/2 to 1 tablespoon of buttercream onto one cookie. Top with another cookie and place onto serving platter.
- Repeat with remaining cookies. Serve immediately or store in an airtight container for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24sandwich cookies
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 23mg | 8% |
| Sodium | 150mg | 6% |
| Potassium | 71mg | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 205IU | 4% |
| Calcium | 16mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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