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Categories:
unsalted butter brown sugar eggs molasses flour ground ginger cinnamon allspice baking soda salt fresh ginger ginger sugar cream cheese powdered sugar vanilla
Viewed: 3 - Published at: 9 years agoIngredients
- 3/4 cup unsalted butter (1 1/2 sticks)
- 1 cup dark brown sugar, packed
- 2 eggs
- 1/4 cup unsulphured molasses
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice (optional)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 tablespoons fresh ginger, minced
- 1/2 cup crystallized ginger, minced
- 1/2 cup granulated sugar (optional)
- 1 pound cream cheese (low fat is fine)
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
Method
- 1. In a medium size bowl combine flour, ground ginger, cinnamon, allspice, baking soda and salt. Set aside.
- 2. In another large bowl cream together butter and sugar. Beat in the eggs, one at a time. Add molasses and beat well.
- 3. Using a wooden spoon mix in fresh and crystallized gingers.
- 4. The batter will be very soft, so cover with plastic wrap and refrigerate for 2 hours or overnight.
- 5. Preheat oven to 350 F.
- 6. Roll batter into 3/4-inch balls and roll in granulated sugar (optional). Set 2 inches apart on parchment-lined baking sheets.
- 7. Bake for 10-12 minutes or until slightly brown. Cool on a wire rack.
- 8. Mix cream cheese and powdered sugar until well blended. Add vanilla extract and beat until smooth. Place a generous teaspoon of icing on the bottom of a cookie and sandwich with another cookie. Squeeze slightly to adhere.
- 9. Store cookie sandwiches in the fridge and serve within 5 days. Leave some single cookies for a less indulgent snack.
