TRIPLE-GINGER CREAM SANDWICHES

Steps:

• Make the cookies:
• Whisk ground ginger, fresh ginger, pepper, cinnamon, salt, baking soda, nutmeg, cloves, and 2 cups flour in a medium bowl; set aside.
• Beat brown sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until pale and fluffy, 3-4 minutes. Add egg yolks and molasses and beat until combined. Add dry ingredients and beat on medium-low speed until well combined, about 3 minutes.
• Divide dough between 2 pieces of plastic wrap and flatten each into an 8"-diameter disk. Wrap each disk in plastic and chill until firm, about 1 hour.
• Position racks in upper and lower thirds of oven; preheat to 350°F. On a lightly floured surface, roll out 1 disk of dough to an 1/8" thickness. Using 2" round cutter, cut out rounds, rerolling scraps once (you should have 36 rounds).
• Arrange rounds on 2 parchment-lined baking sheets at least 1/2" apart; sprinkle with cane sugar. Bake, rotating sheets halfway through, until cookies are puffed and edges are lightly golden, 8-10 minutes. Transfer sheets to wire racks and let cookies cool. Repeat with remaining dough.
• Make the filling and assemble the sandwiches:
• Beat cream cheese, powdered sugar, and candied ginger in the bowl of stand mixer fitted with the whisk attachment on medium-high speed until smooth and fluffy, about 2 minutes.
• Just before serving, spread about 1 tsp. filling on flat side of half of the cookies. Sandwich with remaining cookies, sugared sides up.
• Do ahead
• Unfilled cookies can be made up to 1 week ahead; store in an airtight container at room temperature. Filling can be made 3 days ahead; chill in an airtight container. Let filling come to room temperature and fill cookies just before serving.