Triple-Ginger Cream Sandwiches
Delightful sandwich cookies featuring three types of ginger - ground, fresh, and candied - paired with warm spices and filled with a cream cheese filling. These sophisticated cookies combine the spicy kick of ginger with sweet, creamy elements.
Ingredients
- •1 tablespoon ground ginger
- •1 teaspoon finely grated peeled fresh ginger
- •1 teaspoon freshly ground black pepper
- •1 teaspoon ground cinnamon
- •1 teaspoon kosher salt
- •½ teaspoon baking soda
- •½ teaspoon freshly grated nutmeg
- •¼ teaspoon ground cloves
- •2 cups all-purpose flour
- •1 cup dark brown sugar
- •½ cup unsalted butter
- •2 whole egg yolks
- •⅓ cup unsulphured molasses
- •2 tablespoons cane sugar
- •12 ounces cream cheese
- •½ cup powdered sugar
- •¼ cup candied ginger
- •1 piece round cutter
Cooking Instructions
- 1.
Whisk ground ginger, fresh ginger, pepper, cinnamon, salt, baking soda, nutmeg, cloves, and 2 cups flour in a medium bowl; set aside.
5 min
- 2.
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.
7 min
- 3.
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.
60 min
- 4.
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).
20 min
- 5.
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.
10 min
- 6.
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.
2 min
- 7.
Just before serving, spread about 1 tsp. filling on flat side of half of the cookies. Sandwich with remaining cookies, sugared sides up.
15 min
- 8.
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.
