Ginger Cookies with Cinnamon Cream Filling
Submitted by: Chef Linda Anselmi
For a more traditional ginger cookie sandwich, go for this creamy cinnamon filling.
1 hour 40 minutes
For the cookies:
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
2 Tbsp Tulkoff Ginger Puree
2/3 cup butter, softened
1 1/2 cups sugar, divided use
1/4 cup molasses
For the filling:
8 oz cream cheese, softened
3 cups confectioners sugar
4 tsp vanilla extract
4 tsp cinnamon
In a large bowl, combine the flour, baking soda, and salt. Set aside. In a separate bowl, beat ginger, butter and 1 cup of the sugar until light and fluffy. Mix in the molasses and egg. Gently fold in the flour mixture until just combined. Chill for one hour.
Preheat oven to 350 degrees. Shape dough into 1 inch balls and roll them in the remaining sugar. Place 2 inches apart on ungreased baking sheets.
Bake for 15 minutes, or until edges start to brown. Centers will be slightly soft. Let stand on cookie sheets for one minute and remove to racks to cool.
To make the filling, beat the cream cheese and sugar with an electric mixer until light and fluffy. Add the cinnamon and vanilla extract and beat until combined.
To fill the cookies, spoon 1 rounded tablespoon of filling onto the flat side of half the cookies. Sandwich with the remaining cookies, pressing together so filling spreads to the edge. Store in an airtight container.
Serves: 18 sandwich cookies