Gingerdoodle Sandwich Cookies
Aug 9, 2021 23:15:47 GMT -5
Post by Honoria on Aug 9, 2021 23:15:47 GMT -5
Soft & Chewy Gingerdoodle Sandwich Cookies
These Sandwich Cookies are a Ginger Cookie-Snickerdoodle mix that are soft, chewy and so delicious! Filled with Cinnamon Buttercream!
SERVINGS
24 sandwich cookies
PREP TIME
33 mins
COOK TIME
7 mins
TOTAL TIME
40 mins
Ingredients
▢1/2 cup butter softened
▢1/2 cup granulated sugar
▢1/2 cup packed brown sugar
▢1 egg
▢3/4 teaspoon vanilla extract
▢1/4 cup molasses
▢1/2 teaspoon cinnamon
▢1/8 teaspoon cloves
▢1/8 teaspoon nutmeg
▢1/2 teaspoon ground ginger
▢1/2 teaspoon salt
▢2 cups all purpose flour
▢1 teaspoon baking soda
▢1/4 cup granulated sugar for rolling
for the cinnamon buttercream:
▢1/4 cup softened butter
▢1 cup powdered sugar
▢1/2 teaspoon vanilla
▢2-3 tablespoons heavy cream
▢1/2 teaspoon cinnamon
Instructions
Preheat oven to 350 degrees.
Cream butter and sugars together until light and fluffy. Stir in egg, vanilla and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined.
Scoop a 2 teaspoon ball of dough into your hands and roll. Coat in granulated sugar. Place on silicone baking mat, lightly greased cookie sheet or parchment paper lined cookie sheet.
Bake 6-7 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to cooling rack.
For the cinnamon buttercream: mix butter, sugar, vanilla cream and cinnamon together until a thick and smooth frosting forms.
Spread 1/2 to 1 tablespoon of buttercream onto one cookie. Top with another cookie and place onto serving platter. Repeat with remaining cookies. Serve OR store in an airtight container for up to three days.
link
These Sandwich Cookies are a Ginger Cookie-Snickerdoodle mix that are soft, chewy and so delicious! Filled with Cinnamon Buttercream!
SERVINGS
24 sandwich cookies
PREP TIME
33 mins
COOK TIME
7 mins
TOTAL TIME
40 mins
Ingredients
▢1/2 cup butter softened
▢1/2 cup granulated sugar
▢1/2 cup packed brown sugar
▢1 egg
▢3/4 teaspoon vanilla extract
▢1/4 cup molasses
▢1/2 teaspoon cinnamon
▢1/8 teaspoon cloves
▢1/8 teaspoon nutmeg
▢1/2 teaspoon ground ginger
▢1/2 teaspoon salt
▢2 cups all purpose flour
▢1 teaspoon baking soda
▢1/4 cup granulated sugar for rolling
for the cinnamon buttercream:
▢1/4 cup softened butter
▢1 cup powdered sugar
▢1/2 teaspoon vanilla
▢2-3 tablespoons heavy cream
▢1/2 teaspoon cinnamon
Instructions
Preheat oven to 350 degrees.
Cream butter and sugars together until light and fluffy. Stir in egg, vanilla and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined.
Scoop a 2 teaspoon ball of dough into your hands and roll. Coat in granulated sugar. Place on silicone baking mat, lightly greased cookie sheet or parchment paper lined cookie sheet.
Bake 6-7 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to cooling rack.
For the cinnamon buttercream: mix butter, sugar, vanilla cream and cinnamon together until a thick and smooth frosting forms.
Spread 1/2 to 1 tablespoon of buttercream onto one cookie. Top with another cookie and place onto serving platter. Repeat with remaining cookies. Serve OR store in an airtight container for up to three days.
link
