Soft Gingersnap Sandwich Cookies
Like a DIY oreo for the pumpkin spice season girlies.
by Catherine Pla | @chouquettekitchen
Cookies:
2 cups all-purpose flour
1½ tsp baking soda
1 tsp baking powder
1⁄4 tsp kosher salt
1 tsp cinnamon
1 tsp ground ginger
½ tsp ground cloves
1⁄4 tsp ground allspice
3⁄4 cup unsalted butter, room temperature
½ cup brown sugar
⅓ cup granulated sugar
1 egg, room temperature
⅓ cup molasses
Filling:
5 oz cream cheese, room temperature
3 tbsp Sizzle
1 cup confectioners’ sugar
Grated zest of half a lemon
Instructions
Preheat the oven to 325. Line 2 sheet pans with parchment.
Combine flour, baking soda, baking powder, spices, and salt in a medium bowl and stir to combine. Set aside.
Using a stand mixer with the paddle attachment, mix butter and sugars, until lightened and fluffy, about 3-4 minutes. together on medium. Don’t over mix.
Add egg and molasses and beat well. Scrape down the sides of the bowl. Reduce speed to low and add dry ingredients. Mix lightly until just combined.
Scoop tablespoon size balls of dough and place on the sheet pan, 2 inches apart. Bake for 12-13 minutes. Transfer sheet pan to a wire rack to cool for about 10 minutes, then remove cookies to a cooling rack to further cool.
To make filling, beat cream cheese and olive oil together in a stand mixer fitted with the paddle attachment. Add lemon zest and with mixer on low, slowly add the sugar. Beat until well combined and creamy.
Spread filling on one side of cooled cookie and top with another to make a sandwich.
