ginger cream molasses sandwich cookies

Name: Ginger Cream Molasses Sandwich Cookies
Prep time: 30 min
Cook time: 10 min
Yield: 24
Cuisine: American
Ingredients: COOKIES; 3/4 cup(s) butter; 3/4 cup(s) packed brown sugar; 1 - egg; 1/2 cup(s) molasses; 2 1/2 cup(s) all-purpose flour; 2 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 1 teaspoon(s) cinnamon; 1 teaspoon(s) pumpkin pie spice (or 3/4 tsp ginger and 1/4 tsp nutmeg); - turbinado sugar for rolling (regular granulated sugar can be used, but the turbinado is prettier and tastier); CREAM FILLING; 1 cup(s) mascarpone cheese; 1 cup(s) whipping cream; 2 teaspoon(s) vanilla extract; 1/4 cup(s) powdered sugar; 2-3 tablespoon(s) finely chopped crystalized ginger (to taste)

(7 ratings)

A platter of Ginger Cream Molasses Sandwich Cookies.

review

Blue Ribbon Recipe by

cindy sandberg

@cindyLs

carlisle, IN

I LOVE molasses cookies. Was trying to come up with a way to make them more "special" for the holidays and thought of sandwich cookies. The cream filling is not too sweet and the crystallized ginger the perfect special touch!

Blue Ribbon Recipe

The combination of flavors in these molasses cookies is so good. They remind us of a deluxe oatmeal cream pie, minus the oatmeal. Soft and chewy, the sugar crystals add a nice crunchy texture. Silky and creamy, the cream filling has a wonderful vanilla flavor with a hint of ginger. These cookies are downright delicious and a decadent treat.

— The Test Kitchen @kitchencrew

(7 ratings)

yield 24 serving(s)

prep time 30 Min

cook time 10 Min

method Bake

Ingredients For ginger cream molasses sandwich cookies

COOKIES
3/4 c

butter
3/4 c

packed brown sugar
1

egg
1/2 c

molasses
2 1/2 c

all-purpose flour
2 tsp

baking soda
1/4 tsp

salt
1 tsp

cinnamon
1 tsp

pumpkin pie spice (or 3/4 tsp ginger and 1/4 tsp nutmeg)
turbinado sugar for rolling (regular granulated sugar can be used, but the turbinado is prettier and tastier)
CREAM FILLING
1 c

mascarpone cheese
1 c

whipping cream
2 tsp

vanilla extract
1/4 c

powdered sugar
2-3 Tbsp

finely chopped crystalized ginger (to taste)

How To Make ginger cream molasses sandwich cookies

1
Cream butter and sugar. Beat in egg and molasses.

2
In a mixing bowl, combine the flour, salt, baking soda and spices. Add to the butter mixture and mix well. Chill for one hour.
3
Preheat the oven to 350 F and grease a baking tray. Roll pieces of dough into small balls (about 3/4 inch). Roll the balls in the turbinado sugar and place on baking trays about 2 inches apart.
4
Bake for 8-12 minutes, 'til set but still soft. Do not overbake. Remove from oven and cool on racks.
5
While cookies are cooling, make the cream filling. Beat together the mascarpone cheese, cream, sugar, and vanilla just until soft peaks form (do not overbeat!).
6
Gently fold in the crystalized ginger.
7
When cookies are cool, spread the bottom of one cookie with 1-2 tsp of filling and top with another cookie.
8
Gently press together. Store in refrigerator (if they last longer than a day!).
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