Ginger Cream Molassses Sandwich Cookies

Classic molasses cookies filled with a sweet ginger cream filling. The candied ginger adds a special touch!




Cookies: ¾ c butter ¾ c packed brown sugar 1 egg ½ c molasses 2½ c all purpose flour 2 teaspoon baking soda ¼ teaspoon salt 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice(or ¾ t. ginger and ¼ t. nutmeg) Turbinado sugar for rolling(regular granulated sugar can be used, but the turbinado is prettier and tastier) CREAM FILLING 1 c mascarpone cheese 1 c whipping cream 2 teaspoon vanilla extract ¼ c powdered sugar 2-3 Tbsp finely chopped crystallized ginger(to taste)

Nutritional information

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Cream butter and sugar. Beat in egg and molasses. In a mixing bowl, combine the flour, salt, baking soda and spices. Add to the butter mixture and mix well. Chill for one hour. Preheat oven to 350F and grease a baking tray. Roll pieces of dough into small balls(about ¾in.) Roll the balls in the turbinado sugar and place on baking trays about 2 in. apart. Bake for 8-12 minutes, til set, but still soft. Do not overbake. Remove from oven and cool on racks. While cookies are cooling, make cream filling: Beat together the cheese, the cream, the sugar and the vanilla just until soft peaks form(do not overbeat!). Gently fold in the crystallized ginger.When cookies are cool, spread bottom of one cookies with 1-2t. of filling and top with another cookie. Gently press together. Store in refrigerator(if they last longer than a day!)