DOUBLE-STUFFED GINGERBREAD COOKIES
These cookie sandwiches are packed with holiday cheer, thanks to a hint of molasses and gingerbread spice in the soft, chewy cookies, as well as a generous dose of spiced cookie butter spread in the filling. Plus, there's an extra dusting of sanding sugar to add the perfect sweetness and festive sheen.
Provided by Eddie Jackson
Categories dessert
Time 2h30m
Yield 15 sandwich cookies
Number Of Ingredients 16
Steps:
- For the gingerbread cookies: Beat the butter, granulated sugar and brown sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the molasses, vanilla and egg until smooth and combined, scraping down the sides of the bowl with a rubber spatula as needed. Meanwhile, whisk the flour, gingerbread spice, baking soda, baking powder and salt in a medium bowl. With the electric mixer on low, gradually add the dry mix into the wet until just combined.
- Using a 3/4-ounce cookie scoop, scoop the dough onto a parchment-lined plate or baking sheet into uniform balls (you should have about 30 balls, each about 1 heaping tablespoon of dough). Sprinkle generously with sanding sugar. Refrigerate until chilled through, about 1 hour.
- Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment.
- Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches between each. Bake until the tops are matte and the cookies puff slightly and are just set at the edges, 12 to 15 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the cookie butter filling: Beat the butter, cookie butter spread and salt in a large bowl with an electric mixer on medium-high speed until fluffy and thoroughly combined, about 5 minutes. Slowly add the confectioners' sugar 1/2 cup at a time, beating until combined and smooth. Transfer to a piping bag fitted with a large star tip.
- Flip half the cookies over and evenly pipe on the cookie butter filling, then sandwich with the remaining cookies to make 15 cookie sandwiches. Refrigerate until the filling is just set, about 15 minutes. Serve immediately or refrigerate in an airtight container for up to 5 days.
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Jordy Hawy
[email protected]These cookies are a bit messy to eat, but they're so worth it. The flavor is amazing!
Hamed 001
[email protected]I'm not a big fan of cream cheese, so I omitted it from the filling. The cookies were still delicious.
Eliza Banda
[email protected]These cookies are a great way to use up leftover gingerbread. I had some from a gingerbread house kit and they worked perfectly.
Jonny Thapa
[email protected]I didn't have any cream cheese on hand, so I used mascarpone instead. It worked great!
Ssekate Moses
[email protected]The cookies were a bit too sweet for my taste. I might reduce the amount of sugar next time.
Daniella Agabi
[email protected]I had some trouble getting the cookies to hold their shape. I think I might have needed to chill the dough for longer.
Katie Harris
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort.
Game icon
[email protected]I love the combination of the gingerbread flavor and the cream cheese filling. It's a perfect holiday treat.
EMON RANA EMON RANA
[email protected]These cookies are so pretty, they're almost too good to eat. But I couldn't resist!
Mafzal Mafzal
[email protected]I made these cookies for a cookie exchange and they were a huge hit. Everyone loved them!
RAM PART
[email protected]These cookies are a great way to use up leftover gingerbread. I had some from a gingerbread house kit and they worked perfectly.
Rowland Precious
[email protected]I'm not a big fan of gingerbread, but these cookies changed my mind. They're so delicious and festive.
Lola Rey Alvarez
[email protected]I was worried that the cookies would be too dry, but they were actually perfect. They held their shape well and didn't crumble.
Halil Tasli
[email protected]These cookies are so easy to make, even my kids could help me. They had a lot of fun decorating them too.
Ifunanya Martha
[email protected]I love that this recipe uses both light and dark molasses. It gives the cookies a really rich flavor.
The infinite eye of the cosmos
[email protected]These cookies were a hit with my family! They were so soft and chewy, and the gingerbread flavor was perfectly balanced. I'll definitely be making these again.