Wednesday, February 20, 2013

Gingersnap Cookies with Cinnamon Cream Cheese Filling

I decided to have a impromptu Christmas party at my house last weekend (okay, so I wrote this 2 months ago and never posted it! Oops!) I was thinking what I wanted to make, and decided to make a cookie that most tasted like Christmas in a bite. These Gingersnap cookies really do the trick. They smell and taste like Christmas all wrapped up in a little sandwich of deliciousness. I also made peppermint cheesecake cookie bites, but that's for another post. Here is the recipe and I might add that they got great reviews!

It's still cold out! Make these even though it's not Christmas; they'll warm you to the core.






For the Cookies:

2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter, softened
1/2 cup packed dark brown sugar
1/2 cup granulated sugar; more for rolling
1/4 cup molasses
1 large egg, at room temperature
2 teaspoons pure vanilla extract
For Cinnamon Cream Filling:

8 ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons vanilla extract
4 teaspoons cinnamon

Directions:


Preheat oven to 350 degrees F. Line baking sheets with parchment paper

In a large bowl, whisk together flour, ginger, cinnamon, cardamom, baking soda, and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add the molasses, egg, and vanilla and continue to beat until in, about 1 minute. Reduce the speed to low, slowly add flour mixture, and mix until just incorporated, about 1 minute. Shape the dough into a disk, wrap in plastic, and refrigerate until firm, about 1 hour.

Place 1/2 cup sugar for rolling in a shallow bowl. Roll a heaping teaspoon of dough into a ball between your palms, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart. Butter the bottom of a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the dough balls slightly with the bottom of the glass, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies).
Bake in preheated oven 12 to 14 minutes until the cookies feel dry to the touch and are beginning to firm up (they’ll still feel soft inside). Cool completely on wire rack.
Spread about 1 rounded teaspoonful cinnamon cream filling on flat side of 1 cookie. Top with second cookie, forming a sandwich. Repeat with remaining filling and cookies. Store in an airtight container for up to 2 days.


Recipe adapted from Sweet Pea's Kitchen


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