GINGER SANDWICH COOKIES
A Ginger Sandwich Cookie is light and fluffy marshmallow buttercream sandwiched between two soft and chewy homemade ginger cookies.
Provided by Amanda Rettke--iambaker.net
Categories Dessert
Time 30m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 635 kcal, ServingSize 1 serving
GINGER AND CREAM SANDWICH COOKIES
These sandwich bites, complete with orange buttercream, are the ultimate holiday cookie.
Categories ginger and cream sandwich cookies recipe sandwich cookies recipe christmas cookies ginger and cream sandwich cookies recipe how to make quick easy holiday
Time 2h
Yield 80
Number Of Ingredients 15
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 CREME SANDWICH COOKIES
With a lemony filling, these spiced cookies go over big because they have old-fashioned, comfort-food appeal. Your party guests will snatch them up! - Carol Walston, Granbury, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 184 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 154mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.
ICE CREAM SANDWICH
Diddy Riese has been baking fresh cookies to pair with premium ice cream in cookie sandwich form since 1983. Students at UCLA love mixing and matching cookies to use in the sandwiches, and you can too. Just swap out the mix-ins you want for a fully customizable cookie sandwich.
Provided by Food Network
Categories dessert
Time 45m
Yield about 24 cookies or 12 ice cream sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Whisk the flour, baking powder, baking soda and salt in a small bowl. Set aside.
- In a larger bowl, whisk the sugar, vanilla, butter and eggs until smooth. Stir in the flour mixture in three batches to make a soft dough. Add your stir-ins and mix until combined.
- Using a medium ice cream scoop (it should hold about 3 tablespoons of dough), scoop the dough onto the baking sheets, about 3 inches apart, and gently flatten the tops. Bake until the edges are just set, 11 to 13 minutes, rotating the pans halfway through the baking time. Cool on the trays for 5 minutes and then transfer to a wire rack to cool completely.
- Cool the baking sheets and reline with new parchment. Bake the remaining cookies.
- Once the cookies are cooled, scoop 1/2 cup of ice cream onto the bottom of half of the cookies and top each with another cookie. Eat.
- Store any leftover cookies in a resealable plastic bag or container for up to 3 days.
CREAM SANDWICH COOKIES
We had these at a beautiful bed and breakfast in Berlin, Ohio..I am forever indebted to our lovely hostess for this recipe..awesome sandwich cookie
Provided by grandma2969
Categories Dessert
Time 22m
Yield 3 dozen
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1477.3, Fat 51.2, SaturatedFat 30.8, Cholesterol 264.9, Sodium 827.4, Carbohydrate 240, Fiber 3.5, Sugar 149.9, Protein 16.7
GINGER CREAM COOKIES
Soft ginger cookie. Tastes better after a few days in storage. My mom's recipe.
Provided by Jeannie Green
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 17.2 g, Cholesterol 7.8 mg, Fat 3.2 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 186.3 mg, Sugar 8 g
GINGERSNAP SANDWICH COOKIES WITH LEMON BUTTERCREAM FROSTING
Enjoy these light and fluffy gingered flavored sandwich cookies - perfect dessert for a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 34
Number Of Ingredients 16
Steps:
- In large bowl, beat 1/2 cup butter and sugars with electric mixer on medium speed until light and fluffy. Beat in molasses and water until blended (mixture may look curdled). On low speed, beat in flour, ginger, cinnamon, baking soda, cloves and salt. Divide dough in half; wrap each half in plastic wrap. Refrigerate about 2 hours or until chilled.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On well-floured surface, roll half of dough at a time to 1/8-inch thickness (keep remaining dough refrigerated). Cut with 2-inch round cookie cutter. Using large end of a piping tip or 1/2-inch round canapé cutter, cut a hole in center of half of the cutouts. Carefully transfer to cookie sheets, placing 1/2 inch apart. Reroll scraps.
- Bake 9 to 12 minutes or until set in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- In large bowl, beat frosting ingredients on medium speed until light and fluffy. Spread about 1 heaping teaspoon frosting on each whole cookie; top with cutout cookie. If desired, sprinkle additional grated lemon peel on frosting in center.
Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich Cookie, Sodium 95 mg, Sugar 16 g, TransFat 0 g
TRIPLE-GINGER CREAM SANDWICHES
These sparkly cookies take classic gingerbread and turn up the volume with three variations of ginger and a decadent cream cheese filling.
Provided by Samantha Seneviratne
Categories Bake Cookies Christmas Kid-Friendly Dessert Ginger Christmas Eve Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 dozen sandwiches
Number Of Ingredients 21
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.
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- Preheat the oven to 350° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
- In a bowl, whisk the flour, baking soda, ginger, cinnamon and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, 3 minutes. Beat in the egg and molasses. Add the dry ingredients and beat at low speed until incorporated, scraping down the bowl.
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