My husband and I go back and forth on what cookies are best. He prefers his crisp and crunchy, and while I can appreciate a crisp cookie when the type of cookie is meant to be as such, I do not like all my cookies to be crisp. For instance, a giant chocolate chip cookie had better be chewy on the inside and full of moist chocolate chips. A peanut butter blossom that you have to crack in half just does not hold the same appeal for me as one that gives easily when you bite down. Likewise, a spice cookie should be chewy. If I wanted a gingersnap to snap, I’d make them.
So, these cookies are to combat the crunch my husband makes as he eats his cookies, cooked slightly longer and left on the counter a bit. Soft and chewy, they’re the perfect little bits of spice, stuffed with cream for your New Year’s Eve or to serve as an after-school snack your kids are sure to go nuts over.
Ginger Cream Sandwich Cookies inspired by Aimee’s Spice Cookies from Simple Bites
3/4 cup butter
2 cups sugar
1/2 cup molasses
2 teaspoons freshly grated ginger
2 teaspoons white vinegar
3-3/4 cups flour
1-1/2 teaspoons baking soda
1 teaspoon freshly ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup vanilla buttercream
Preheat oven to 325 degrees F. Cream together butter and sugar. Beat in eggs, molasses, grated ginger and vinegar. Sift together flour, baking soda, cinnamon, ground ginger and cloves. Add dry ingredients to wet and mix well.
Roll the dough into 1″ balls and then roll the balls into sugar. Place 2″ apart on a baking sheet and bake at 325 degrees F for 6 to 8 minutes until just set. Cool a few minutes on pan and allow to cool completely on a wire rack. minutes on the pan, then loosen with a spatula and transfer to a wire rack.
When cookies are cool, sandwich 1-2 teaspoons of buttercream between two cookies. Store in an airtight container.
Makes 4 dozen cookies.