Ingredients
Cookies
- 3/4 cup butter, softened
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1 egg
- 1/4 cup molasses
- 2 tsp vanilla
- 2 1/4 cup flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup chopped crystalized ginger
- extra sugar for rolling.
Icing
- 10 tbsp butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 1/2 tsp almond extract
- 3-4 tbsp milk
Instructions
- Preheat oven to 350F and line baking sheet with parchment paper.
- In a large bowl, using a hand mixer or stand mixer, beat butter and sugars until creamy. Beat in egg, then molasses and vanilla and set aside.
- In a medium sized bowl, whisk together flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt.
- Slowly add the dry ingredients to wet ingredients, using mixer to combine. Once dough is combined, fold in crystalized ginger.
- Using about 1.5 tbsp dough (I used a 1.5 tbsp cookie scoop), scoop onto baking sheet. Roll each cookie dough ball into extra sugar and coat evenly. Bake for 14-16 minutes. Let cool slightly before moving to wire rack to finish cooling.
- While cooling, using a hand mixer or stand mixer, beat together icing ingredients, starting with the butter and sugar. Add in extracts and milk until desired consistency.
- Once cookies are completely cooled, pipe cream onto the bottom of one cookie and add another cookie on top to make a sandwich. Repeat until all cookies are filled.
Category: dessert, cookies, holiday
Method: oven
Cuisine: American
