Ingredients: |
Ingredients: Ginger Cookies:
2 ¼ cups flour
2 tsp ground ginger
2 tsp baking soda
1 tsp ground cinnamon
½ tsp ground cloves
¼ tsp kosher salt
¾ cup (1 ½ sticks) unsalted butter, softened
1 cup brown sugar (dark is best)
1 large egg, room temp
¼ cup molasses
4 Tbsp sugar, for rolling
Filling:
1 cup (2 sticks) butter, softened
1/2 tsp almond extract
1 pinch salt
4 cups powdered sugar
1 jar marshmallow cream/fluff
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Directions: |
Directions:Cookies:
1. Preheat oven to 350º and line cookie sheets with parchment.
2. Place flour, ginger, baking soda, cinnamon, cloves, and salt in a sifter and sift into a bowl. Set aside
3. In a stand mixer, mix the butter and brown sugar until light and fluffy.
4. Beat in the egg then stir in molasses.
5. Add the sifted ingredients
6. Shape the dough into 1" sized balls, roll each in sugar
7. Place the cookies a couple of inches apart on the cookie sheet, flattening slightly
8. Bake 8-10 min, letting them cool a bit before transferring to a wire rack to cool.
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Filling:
1. Cream the butter with a mixer on medium speed until butter is ight and fluffy (about 2 minutes)
2. Add almond extract and salt.
3. Add powdered sugar about 1/2 cup at a time. Once all sugar is added, mix on high for 2-3 minutes
4. Once fully combined, gently fold the marshmallow creme into the frosting by hand. This can be used immediately or refrigerated until ready to use.
5. When ready to use, spread (or pipe) the filling on the bottoms of half the cookies and top with the remaining half. |
This recipe for Ginger Sandwich Cookies is from