Ginger Snap Cookie Sandwiches

I struggle to maintain a blog. Let’s be honest, we’re all too busy to regularly exercise, meet up with friends, and maintain a blog. We all suck at those things…right? Here’s my most recent recipe. I was so proud of it that I just had to start blogging again. I won’t always be funny or witty, but I do promise to always provide you with a ‘certifiably yummy’ something.

Ginger Snap Cookie Sandwiches

Ginger Snap Cookie Sandwiches
recipe makes 12
Cookies recipe adapted from Brown Eyed Baker

1 3/4 C all-purpose flour
1 t baking soda, slightly overflowing
1/2 t kosher salt
1 t cinnamon, also slightly overflowing
1/2 t ground ginger
1 stick unsalted butter, at room temperature
1/2 C granulated sugar
1/4 C molasses
1 T vegetable oil
1 egg
1/2 t vanilla extract

Preheat oven to 350 degrees. Prepare two large cookie sheets with parchment paper.

In a medium-sized bowl, whisk dry ingredients (flour, soda, salt, cinnamon, ginger) until combined. Set aside. In a separate bowl, use an electric mixer or stand mixer to whip butter and sugar. Whip for many minutes in order to incorporate air into the mixture; you’ll want it to be almost white before you add the molasses. Add molasses and continue to mix until fully incorporated. Remember to constantly scrape down the sides of the bowl as you go. Add the vegetable oil, egg, and vanilla and mix very well. This should be the last time you mix thoroughly, as once the flour mixture is added, you don’t want to overwork your dough. Add the dry ingredients to the wet and mix until just combined.

Using a 1.5″ scoop, drop dough in rounded mounds onto prepared cookie sheets. You should scoop a total of 24, 12 per sheet. Bake cookies in a preheated oven for 10 minutes (my oven) to 12 minutes. The edges of the cookies will be slightly browned, and if gently poked, the dough will collapse, not bounce back.

Let cookies cool on cookie sheets for a few minutes before transferring to a wire rack to cool all the way.

Maple Cinnamon Cream

1/2 C shortening
1/2 t King Arthur Flour maple extract
1 t vanilla extract
1 t cinnamon
2 C powdered sugar
1/4 – 1/3 C whole milk

Using an electric mixer or stand mixer, whip shortening, cinnamon, and extracts for a long time. I let mine go for 7 minutes. Again, constantly scrape down the sides of the bowl as you go. Add half the powdered sugar and mix until incorporated. Then add another 1/2 C. If the mixture begins to stiffen, start adding milk 1 T at a time. Alternate between adding the remaining powdered sugar and the milk until you reach a desired consistency. Then, whip the hell out of it! The more air you incorporate, the fluffier your cream. Keep out the remaining powdered sugar and milk in case you want to tweak the cream’s texture after the whipping process.

Sandwich that spicy, mapley cream between two completely cooled ginger snaps and enjoy. As far as seasonal treats go, throw the apples and pumpkins out the window; a ginger snap cookie sandwich will do just fine.

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