Tuesday, March 25, 2014

Gingersnap sandwich cookies


This recipe is adapted from a cook book by Lisa Dupar, a favorite local Seattle chef.  In the book she describes them as "crack cookies" due to their terribly addictive nature.  The flavor of the cookie is similar to my previous ginger snap recipe, however these come out a bit thicker and spicier.  The genius addition of a cream cheese filling seems to soften the cookies and really bring the flavors all together (while also adding to their cuteness!).






Gingersnap sandwich cookies
adapted from Fried chicken and champagne, by Lisa Dupar
makes 25-30 small sandwich cookies

Ingredients:
113 grams (8 Tb) unsalted butter at room temperature
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/3 cup black treacle (UK)/molasses (US)
1 Tb honey
1 1/2 tsp vanilla
1 1/2 tsp grated gingerroot (optional)
2 cups flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp powdered ginger
1/4 tsp nutmeg
1/8 tsp finely ground pepper

1 tsp cinnamon
1/2 cup sugar

Filling:
1 cup cream cheese at room temperature
1/2 cup powdered sugar
1/2 Tb vanilla extract

Make the cookies:
  1. Beat the butter, brown sugar and white sugar at medium speed until fluffy.  Add the egg, molasses/black treacle, honey, vanilla, and ginger root and mix until smooth.  Scrape down the side of the bowl and beat for an additional minute.
  2. Add in the dry ingredients - flour, baking soda, cinnamon, ginger, nutmeg and pepper and mix well.
  3. Refrigerate the dough for at least 1 hour, or ideally overnight.
  4. When ready to bake, preheat the oven to 176c (350f) and line cookie trays with parchment paper.  Mix the cinnamon and sugar together in a little bowl.
  5.  Scoop one inch balls of dough onto the parchment lined baking sheet.  Roll each ball in the cinnamon/sugar mixture.  Bake for 6-8 minutes until just done, the tops will be slightly cracked.
  6. Cool on wire racks - pair the the cookies off into similar sized buddies.
Make the filling:
  1. Beat the cream cheese, powdered sugar and vanilla until smooth. 
  2. When the cookies are cool, place 1-2 teaspoons at the center of a cookie, then place the other half on top squeezing a little to create little cute sandwiches.
These soften up very nicely after a few hours, and seem to keep well for a week in an airtight container.

2 comments:

  1. These were so good the year you made them for Thanksgiving!!

    ReplyDelete

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