Ginger Cream Molasses Sandwich Cookies
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| Recipe Rating: | |
| Category: | Cookies |
| Collections: | Christmas Cookies, Fall Favorites |
| Serves: | 24 |
| Prep Time: | |
| Cook Time: |
Ingredients
| COOKIES | |
| 3/4 c | butter |
| 3/4 c | packed brown sugar |
| 1 | egg |
| 1/2 c | molasses |
| 2 1/2 c | all purpose flour |
| 2 tsp | baking soda |
| 1/4 tsp | salt |
| 1 tsp | cinnamon |
| 1 tsp | pumpkin pie spice (or 3/4 tsp ginger and 1/4 tsp nutmeg) |
| turbinado sugar for rolling (regular granulated sugar can be used, but the turbinado is prettier and tastier) | |
| CREAM FILLING | |
| 1 c | mascarpone cheese |
| 1 c | whipping cream |
| 2 tsp | vanilla extract |
| 1/4 c | powdered sugar |
| 2-3 Tbsp | finely chopped crystalized ginger (to taste) |
Pinched by lori104, and 2,462 more.
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cindy sandbergWell Seasonedcarlisle, IN (pop. 692)cindyLsMember Since Sep 2011cindy's Notes:
I LOVE molasses cookies. Was trying to come up with a way to make them more "special" for the holidays and thought of sandwich cookies. The cream filling is not too sweet and the crystallized ginger the perfect special touch!
(See cindy's Original Version of Recipe)Comments from the Test Kitchen:
The combination of flavors in these cookie is just sooo good! Each cookie also has a lovely crystalline coating that is sure to brighten anyone's day. The Kitchen Crew - including yours truly - couldn't stop eating them.
Directions
Cream butter and sugar. Beat in egg and molasses.
In a mixing bowl, combine the flour, salt, baking soda and spices. Add to the butter mixture and mix well. Chill for one hour.
Preheat oven to 350 F and grease a baking tray. Roll pieces of dough into small balls (about 3/4in). Roll the balls in the turbinado sugar and place on baking trays about 2 in. apart. Bake for 8-12 minutes, 'til set but still soft. Do not overbake.
Remove from oven and cool on racks. While cookies are cooling, make cream filling: Beat together the cheese, the cream, the sugar and the vanilla just until soft peaks form(do not overbeat!).
Gently fold in the crystalized ginger.
When cookies are cool, spread bottom of one cookies with 1-2t. of filling and top with another cookie. Gently press together. Store in refrigerator (if they last longer than a day!)
Comments
1-12 of 83 comments
cindy sandberg
cindyLs
cindy sandberg [cindyLs] has shared this recipe with discussion groups:
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Daughters of the KING
JAP Insomniacs
Ninja Chefs - Mystery Basket Challenge Group!
cindy sandberg
cindyLs
Jan 27, 2012
Joan...I never would have thought of orange with the molasses-that sounds good too!
Helen...My mom used to make the amish-type whoopie pies(the chocolate ones), only for some reason, she called them "gobs". Never did care for that name! Just doesn't sound appetizing-but they were yummy!
Helen...My mom used to make the amish-type whoopie pies(the chocolate ones), only for some reason, she called them "gobs". Never did care for that name! Just doesn't sound appetizing-but they were yummy!
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