Ginger Cream Molasses Sandwich Cookies

Name: Ginger Cream Molasses Sandwich Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 24
Cuisine: American
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)

By cindy sandberg
@cindyLs

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!

Blue Ribbon Recipe

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. The Test Kitchen

Rating:

★★★★★ 7 votes5

Comments:

98 Comments

Serves:

Prep:

30 Min

Cook:

10 Min

Method:

Bake

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)
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How to Make Ginger Cream Molasses Sandwich Cookies

Step-by-Step

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!)