Gingerbread and Cream Cookie Sandwiches |
Author: Nikki
Gingerbread and Cream Cookie Sandwiches... a delicious chewy gingerbread cookie with a wonderful creamy frosting. The flavor combination is perfection. They make a wonderful holiday treat!
- ½ cup butter, softened
- 1 cup molasses
- ¼ cup sugar
- 1 egg
- 2½ cups flour
- 1 teaspoon ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon cloves
- ¼ cup buttermilk
Frosting
- ½ cup butter
- 3 cups powdered sugar
- ½ cup heavy cream
- Preheat oven to 325 degrees F.
- Line cookie sheets with parchment paper.
- In a large mixing bowl, cream butter, molasses and sugar until creamy.
- Add egg and beat again.
- In a medium bowl, sift together flour, ginger, baking powder, baking soda, salt, cinnamon and cloves.
- Add flour mixture and buttermilk alternately in 3 parts mixing ever so lightly between each addition.
- Using a tablespoon drop dough onto lined cookie sheet about 2 inches apart.
- Bake 10 to 12 minutes at 325 degrees F.
- Cool on racks.
Frosting
- In a medium bowl, combine butter, powdered sugar and heavy cream. Beat until smooth.
- Frost the bottom half of one of the cooled cookies and then place another cookie, bottom-side on frosting, as the other half on to make a sandwhich cookie.
- Repeat for all remaining cookies.
Recipe by Chef in Training at https://www.chef-in-training.com/gingerbread-cream-cookie-sandwiches/
3.4.3177