Ginger Cream Sandwich Cookies Recipes

GINGER AND CREAM SANDWICH COOKIES

Steps:

• In medium bowl, whisk together flour, baking powder, baking soda and salt.
• Using an electric mixer, beat butter and 1 cup sugar on medium until light and fluffy, about 3 minutes. Beat in egg, molasses and ginger.
• Reduce mixer speed to low and gradually add flour mixture, mixing until just incorporated (dough will be soft). Cover and refrigerate until firm enough to handle, about 1 hour.
• Line 2 large baking sheets with parchment paper. Place remaining 1⁄2 cup sugar in small bowl. Working with 1 sheet at a time and keeping dough covered, roll 1⁄2 teaspoon dough into a ball and then roll in sugar to coat. Place balls 1 inch apart on prepared sheet. Freeze until firm, about 15 minutes. Repeat with remaining dough.
• Heat oven to 350°F. Bake, rotating sheets halfway through, until cookies are puffed and set, 8 to 10 minutes. Let cool on sheets 2 minutes, then slide paper with cookies onto wire rack to cool completely.
• Make Orange Buttercream: Using an electric mixer, beat butter on medium speed until creamy, 2 minutes; beat in orange zest. Reduce mixer speed to low and gradually add confectioners' sugar (sifted); beat in heavy cream.
• Once cool, sandwich cookies with small amount of Orange Buttercream.

GINGER SANDWICH COOKIES

Steps:

• Preheat the oven to 350°F 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.
• 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.

GINGER CREME SANDWICH COOKIES

Steps:

• Cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, ginger, baking soda, cinnamon and salt; gradually beat into creamed mixture. Refrigerate, covered, overnight., Preheat oven to 375°. Shape dough into 1-in. balls; roll in granulated sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake until set (do not overbake), 8-10 minutes. Remove to wire racks to cool., Meanwhile, combine filling ingredients until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies. Refrigerate.

TRIPLE-GINGER CREAM SANDWICHES

Steps:

• Make the cookies:
• Whisk ground ginger, fresh ginger, pepper, cinnamon, salt, baking soda, nutmeg, cloves, and 2 cups flour in a medium bowl; set aside.
• Beat brown sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until pale and fluffy, 3-4 minutes. Add egg yolks and molasses and beat until combined. Add dry ingredients and beat on medium-low speed until well combined, about 3 minutes.
• Divide dough between 2 pieces of plastic wrap and flatten each into an 8"-diameter disk. Wrap each disk in plastic and chill until firm, about 1 hour.
• Position racks in upper and lower thirds of oven; preheat to 350°F. On a lightly floured surface, roll out 1 disk of dough to an 1/8" thickness. Using 2" round cutter, cut out rounds, rerolling scraps once (you should have 36 rounds).
• Arrange rounds on 2 parchment-lined baking sheets at least 1/2" apart; sprinkle with cane sugar. Bake, rotating sheets halfway through, until cookies are puffed and edges are lightly golden, 8-10 minutes. Transfer sheets to wire racks and let cookies cool. Repeat with remaining dough.
• Make the filling and assemble the sandwiches:
• Beat cream cheese, powdered sugar, and candied ginger in the bowl of stand mixer fitted with the whisk attachment on medium-high speed until smooth and fluffy, about 2 minutes.
• Just before serving, spread about 1 tsp. filling on flat side of half of the cookies. Sandwich with remaining cookies, sugared sides up.
• Do ahead
• Unfilled cookies can be made up to 1 week ahead; store in an airtight container at room temperature. Filling can be made 3 days ahead; chill in an airtight container. Let filling come to room temperature and fill cookies just before serving.

GINGER CREAM COOKIES

Steps:

• Cream the shortening, sugar, egg, molasses and water. Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon. Cover and chill for 1 hour.
• Preheat oven to 400 degrees F (205 degrees C).
• Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart. Bake for about 8 minutes.

CREAM SANDWICH COOKIES

Steps:

• Mix in order given, combine well.
• Put cookie mix in a cookie press and put strips on cookie sheet.
• Bake at 350° for 7-8 minutes. Do not overbake.
• Cut into cookie pieces.
• Put filling between 2 cookies to form a sandwich.
• To prepare FILLING INGREDIENTS:.
• Beat filling ingredients till smooth about 4 minutes.