Soft Gingersnap Sandwich Cookies
Recipes

Soft Gingersnap Sandwich Cookies

Like a DIY oreo for the pumpkin spice season girlies.

by Catherine Pla | @chouquettekitchen

Ingredients

Cookies:

2 cups all-purpose flour

1½ tsp baking soda

1 tsp baking powder

1⁄4 tsp kosher salt

1 tsp cinnamon

1 tsp ground ginger

½ tsp ground cloves

1⁄4 tsp ground allspice

3⁄4 cup unsalted butter, room temperature

½ cup brown sugar

⅓ cup granulated sugar

1 egg, room temperature

⅓ cup molasses

Filling:

5 oz cream cheese, room temperature

3 tbsp Sizzle

1 cup confectioners’ sugar

Grated zest of half a lemon

Instructions

1

Preheat the oven to 325. Line 2 sheet pans with parchment.

2

Combine flour, baking soda, baking powder, spices, and salt in a medium bowl and stir to combine. Set aside.

3

Using a stand mixer with the paddle attachment, mix butter and sugars, until lightened and fluffy, about 3-4 minutes. together on medium. Don’t over mix.

4

Add egg and molasses and beat well. Scrape down the sides of the bowl. Reduce speed to low and add dry ingredients. Mix lightly until just combined.

5

Scoop tablespoon size balls of dough and place on the sheet pan, 2 inches apart. Bake for 12-13 minutes. Transfer sheet pan to a wire rack to cool for about 10 minutes, then remove cookies to a cooling rack to further cool.

6

To make filling, beat cream cheese and olive oil together in a stand mixer fitted with the paddle attachment. Add lemon zest and with mixer on low, slowly add the sugar. Beat until well combined and creamy.

7

Spread filling on one side of cooled cookie and top with another to make a sandwich.