Gingersnap and Eggnog Cream Cookie Sandwiches
Dec 13, 2021 0:33:29 GMT -5
Post by PurplePuppy on Dec 13, 2021 0:33:29 GMT -5
Gingersnap and Eggnog Cream Cookie Sandwiches
Yield: 22-24 sandwich cookies or 44-48 1/2 ounce cookies
Ingredients
2 cups all-purpose flour
1/4 tsp. salt
1 tsp. baking soda
1 tbsp. ginger
1 tsp. cinnamon
Pinch of cloves
4 ounces (1 stick) unsalted butter, room temperature
1 cup light brown sugar
1 egg
1/4 cup molasses
1 tbsp. bourbon
Eggnog Cream Filling
8 ounces (2 sticks) unsalted butter, room temperature
Pinch of salt
3 cups powdered sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla extract
4 tbsp. eggnog
2 tbsp. bourbon
1 cup holiday sprinkles
Instructions
Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
In a medium bowl, mix together flour, salt, baking soda, ginger, cinnamon, and cloves.
In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy. Add egg and molasses, followed by bourbon, and continue to mix until combined.
Add dry ingredients and mix until combined, scraping down the bowl to make sure everything is combined. Wrap cookie dough in plastic wrap and refrigerate a minimum of 2 hours.
Using a cookie scoop, portion out 1/2 ounce cookies and place on prepared cookie sheets. Bake for 8-9 minutes, rotating once halfway through, and removing when cookies are about 45 seconds away from done. Allow cookies to cool on cookie sheets for about 5 minutes and then transfer to a cooling rack.
For the Eggnog Filling
In the bowl of an electric mixer, beat butter, salt, cinnamon and nutmeg on medium speed until softened. Add powdered sugar, 1 cup at a time, and mix on medium speed until light and fluffy.
Add vanilla, eggnog and bourbon, and continue to mix on medium-low speed until combined. Transfer buttercream to a piping bag fitted with a large star tip and pipe filling on one side of completely cooled cookies. Top with other half and sandwich and roll in sprinkles.
Cookies are best stored in an airtight container at room temp. They can also be stored in the fridge, but are best enjoyed at room temperature.
If making cookies ahead: Cookie dough can be scooped and stored in an airtight container in the freezer. Baked cookies can be stored in an airtight container in the freezer with parchment or wax paper in between layers. When ready to enjoy, make the eggnog filling and fill.
Notes
Chilling he cookie dough prior to baking makes dough much easier to portion and ensures cookies bake evenly. I encourage removing cookies when they are about 45 seconds away from done because they will continue to cook as they cool on the cookie sheet.
link
Yield: 22-24 sandwich cookies or 44-48 1/2 ounce cookies
Ingredients
2 cups all-purpose flour
1/4 tsp. salt
1 tsp. baking soda
1 tbsp. ginger
1 tsp. cinnamon
Pinch of cloves
4 ounces (1 stick) unsalted butter, room temperature
1 cup light brown sugar
1 egg
1/4 cup molasses
1 tbsp. bourbon
Eggnog Cream Filling
8 ounces (2 sticks) unsalted butter, room temperature
Pinch of salt
3 cups powdered sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla extract
4 tbsp. eggnog
2 tbsp. bourbon
1 cup holiday sprinkles
Instructions
Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
In a medium bowl, mix together flour, salt, baking soda, ginger, cinnamon, and cloves.
In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy. Add egg and molasses, followed by bourbon, and continue to mix until combined.
Add dry ingredients and mix until combined, scraping down the bowl to make sure everything is combined. Wrap cookie dough in plastic wrap and refrigerate a minimum of 2 hours.
Using a cookie scoop, portion out 1/2 ounce cookies and place on prepared cookie sheets. Bake for 8-9 minutes, rotating once halfway through, and removing when cookies are about 45 seconds away from done. Allow cookies to cool on cookie sheets for about 5 minutes and then transfer to a cooling rack.
For the Eggnog Filling
In the bowl of an electric mixer, beat butter, salt, cinnamon and nutmeg on medium speed until softened. Add powdered sugar, 1 cup at a time, and mix on medium speed until light and fluffy.
Add vanilla, eggnog and bourbon, and continue to mix on medium-low speed until combined. Transfer buttercream to a piping bag fitted with a large star tip and pipe filling on one side of completely cooled cookies. Top with other half and sandwich and roll in sprinkles.
Cookies are best stored in an airtight container at room temp. They can also be stored in the fridge, but are best enjoyed at room temperature.
If making cookies ahead: Cookie dough can be scooped and stored in an airtight container in the freezer. Baked cookies can be stored in an airtight container in the freezer with parchment or wax paper in between layers. When ready to enjoy, make the eggnog filling and fill.
Notes
Chilling he cookie dough prior to baking makes dough much easier to portion and ensures cookies bake evenly. I encourage removing cookies when they are about 45 seconds away from done because they will continue to cook as they cool on the cookie sheet.
link