Click for Cookbook LOGIN
"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Ginger Sandwich Cookies Recipe

  Tried it? Rate this Recipe:
 

 

Ginger Sandwich Cookies image

 

This recipe for Ginger Sandwich Cookies, by , is from Jackie's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jackie Fliss

Category:
Category:

Ingredients:  
Ingredients:  
Ginger Cookies
2 1/4 cups (281g) all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup (1 1/2 sticks or 170g) butter, softened
1 cup (200g) brown sugar
1 large egg, room temperature
1/4 cup (84g) molasses
4 tablespoons granulated sugar, for rolling
Filling
1 cup (2 sticks or 227g) butter, softened
1/2 teaspoon almond extract
1 pinch salt
4 cups (500g) confectioners' sugar
1 jar (13 ounces) marshmallow creme or fluff

Directions:
Directions:
Ginger Cookies
Preheat the oven to 350F and line a baking sheet with parchment paper.
Place the flour, ginger, baking soda, cinnamon, cloves, and salt in a sifter and sift into a bowl. Set aside.
In a large bowl, mix together the butter and brown sugar until light and fluffy.
Beat in the egg. Then, stir in the molasses.
Add the sifted ingredients into the molasses mixture.
Shape the dough into 1-inch sized balls, rolling them into the granulated sugar.
Place the cookies a couple of inches apart onto the lined baking sheet, flattening slightly.
Bake for 8-10 minutes, letting them cool before transferring to a wire rack to cool completely.
Filling
In a large bowl, cream the butter with an electric mixture on medium speed until the butter is light and fluffy, about 2 minutes. (You can also use a stand mixer with the paddle attachment.)
Add in the almond extract and salt.
Add in the confectioners' sugar, about 1/2 cup at a time. Once all the sugar is added, mix on high for 2-3 minutes.
Once fully combined, gently fold the marshmallow creme into the frosting by hand. This can be used immediately or refrigerated until ready to use.
When ready to use, spread the filling on the bottoms of half the cookies and top with the remaining cookies.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

3W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!