This gingerbread cookie combines chewy ginger molasses cookies with a fresh, creamy cheese filling. Cooling the cookie dough is an important step, otherwise the cookies will overflow and become crispy – don’t skip it.
- Baking Time: 2 hours 45 minutes (including cooling)
- Baking Time: 14 minutes
- Total Time: 3 hours, 30 minutes (including cooling)
- Output: 12 sandwiches
Ingredients :
2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
6 Tablespoons (90ml) unsulphured dark molasses
1/4 cup (60ml) hot water
2/3 cup (130g) granulated sugar
1/2 cup (120ml) vegetable oil
1 large egg, at room temperature
Spiced Cream Cheese Filling
6 ounces (170g) block cream cheese, softened to room temperature
1/4 cup (1/2 stick; 60g) unsalted butter, softened to room temperature
1 and 1/2 cups (180g) confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
small pinch of each: ground ginger, ground cinnamon, ground nutmeg, ground cloves
Instructions :
Whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder and salt.
Whisk together the molasses and hot water. Let it cool for a minute, then add the sugar and butter. Finally, add the egg. Pour these wet ingredients into the flour mixture. Knead with a rubber spatula or wooden spoon until well combined – or use a mixer on medium speed. (The dough is too heavy for the whisk). The dough is heavy and looks a little oily.
Cover the dough and refrigerate for at least 2 hours and no more than 2 days.
Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Using a spoon or scoop, spread just under 1 1/2 tablespoons of dough onto the prepared baking sheets, spacing them about 5 inches apart.
Bake the cookies for 13-14 minutes or until the edges are firm. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. While they are cooling, prepare the filling.
Prepare the filling: Beat the cream cheese in a large bowl with a hand mixer or a spatula or whisk attachment on high speed until completely smooth and creamy, about 2 minutes. Add butter and beat until well blended. Add confectioners’ sugar, vanilla and allspice and beat on medium speed until well blended. Season to taste. Add a pinch of extra spice if necessary.
Arrange the cookies in pairs according to their size. Using a brush or straw, spread the frosting on the flat side of one cookie (I used a Wilton 1A pastry tip) and combine with the other cookie. Repeat with the remaining cookies.
Cover the remaining cookies and store in the refrigerator for up to a week.
