Ginger Cream Molasses Sandwich Cookies
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|3/4 c||packed brown sugar|
|2 1/2 c||all purpose flour|
|2 tsp||baking soda|
|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)|
|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)|
carlisle, IN (pop. 692)
Member Since Sep 2011
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!
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!)