Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
- In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set this aside.
- In a large mixing bowl, beat the softened butter and brown sugar together until creamy and fluffy, about 2-3 minutes.
- Mix in the molasses, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Using a tablespoon, scoop out portions of the dough and roll them into balls (about 1 inch in diameter). Place them on the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake the cookies for 10-12 minutes or until they’re set and just starting to crack on top.
- Remove from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Filling and Assembly
- In a smaller bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cookies are cool, spread a generous layer of cream cheese filling on the flat side of one cookie and top with another cookie.
Enjoying
- Serve these delicious Ginger Molasses Sandwich Cookies at your next family gathering or enjoy them at home!
Notes
For healthier cookies, replace half of the butter with unsweetened applesauce. Ensure that the butter is softened to room temperature to achieve the best texture. Avoid overbaking for chewy cookies.
