Ginger snap sandwich cookies Somayeh Omarzadeh

 White Sparkling Sugar Sprinkles

1/2 teaspoon Pure Vanilla Extract, 4 Oz.

3-1/2 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3/4 cup butter, softened (1-1/2 sticks)

3/4 cup firmly packed dark brown sugar

2 Eggs (divided)

1/2 cup molasses

1 package cream cheese, softened (8 oz.)

2 tablespoons caramel ice cream topping or sauce (plus additional for garnish)

3 cups sifted confectioners' sugar

 INSTRUCTIONS APPLY LIST

Step 1

Preheat oven to 350°F. Line cookie sheets with parchment paper.

Step 2

In a medium bowl, combine flour, ginger, cinnamon, salt, nutmeg, and clove; set aside. In a large bowl, beat butter and brown sugar until light and fluffy. Add 1 egg; mix well. Add vanilla and molasses; mix well. Add flour mixture; mix until blended.

Step 3

Divide dough into 2 balls. On the floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Using a Linzer Sandwich Cookie Cutter cut approximately 40 bottom cookies and 40 top cookies using an insert. Reroll dough if necessary.

Step 4

In a small bowl, combine remaining egg with 1 tablespoon water; beat until smooth. Brush cookie tops with egg wash and sprinkle with sparkling sugar.

Step 5

Bake 6-8 minutes or center of cookies are firm to the touch. Cool on pan 5 minutes. Remove to cooling grid and cool completely.

Step 6

For filling, in a large bowl beat cream cheese and caramel topping with an electric mixer until light and fluffy. Gradually add confectioners’ sugar. Beat on high until smooth. Using a spatula, ice bottom cookie with filling. Place top cookie on top and drizzle with caramel topping.