|
For Cookies:
1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
10 Tbsp (1 stick plus 2 Tbsp) unsalted butter, softened
3/4 cup sugar
1 large egg, at room temperature
1/4 cup unsulfured molasses
For Filling:
6 Tbsp unsalted butter, softened
1 1/4 cup confectioners' sugar, sifted
1 Tbsp milk
Preheat the oven to 350 degrees and position racks in the upper and lower thirds. Line 2 baking sheets with parchment.
Make the cookies:
In a large bowl, whisk the flour, baking soda, ginger, cinnamon, and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the egg and molasses. Add the dry ingredients and beat at low speed until well incorporated, scrape down the bowl. Working in 2 batches, drop tbsp of dough onto baking sheets, 3 inches apart. Bake the cookies for 10-15 minutes, until risen and fallen and slightly firm; roate the pan halfway through for even baking. Let cool slightly then transfer the parchment paper to rack and let cool completely.
To Make Filling: In the bowl of a electric mixer fitted with the paddle attachment, beat the butter with the confectioners’ sugar at medium speed until light and fluffy, about 3 minutes. Beat in the milk until well combined.
Arrange the cookies in pairs on a large working surface and spoon or pipe onto the flat side of half of the cookie with filling. Place the other cookie flat side down on top of cookie with filling and press down slightly until filling spreads to the edges.
Sandwich cookies can be stored in an airtight container between sheets of wax paper for up to a week. |