GINGER SANDWICH COOKIES WITH CREAM CHEESE FILLING RECIPES

Steps:

• Preheat the oven to 350ºF.
• Combine the butter, sugars, and molasses in a mixing bowl. Beat with hand mixer or stand mixer until well combined. Add the egg and vanilla and beat just until combined.
• Add the flour to the bowl and add the remaining ingredients on top of the flour. Gently stir to combine all the dry ingredients together. Then continue mixing with your mixer to combine all the ingredients until a dough forms.
• Scoop out the dough by tablespoons (I use a cookie scoop likethis one). Roll each cookie in a little dish of sugar (this step can be skipped).
• Place 12 cookies at a time on a baking sheet and bake at 350ºF for 8 minutes. Allow to cool before removing from pan and frosting.
• Soften the butter and cream cheese (in the microwave or setting out on the counter until soft).
• Combine the butter, cream cheese, and vanilla in a mixing bowl and beat with hand mixer or stand mixer until well combined.
• Add half of the powdered sugar and beat well. Add the heavy cream and continue beating. Add the remaining powdered sugar and beat for a few more minutes until fluffy.
• Sandwich the cookies together with the frosting. You can either just spoon the frosting on or you can put all the frosting in a large ziploc bag and snip the corner so that you can pipe the frosting on.
• You can leave the cookies out at room temperature for about 8 hours, but after that they should be refrigerated. They are even better chilled. You can also put the finished and frosted cookies in the freezer and thaw before serving.

Steps:

• Cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, ginger, baking soda, cinnamon and salt; gradually beat into creamed mixture. Refrigerate, covered, overnight., Preheat oven to 375°. Shape dough into 1-in. balls; roll in granulated sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake until set (do not overbake), 8-10 minutes. Remove to wire racks to cool., Meanwhile, combine filling ingredients until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies. Refrigerate.