Molasses Ginger Sandwich Cookies

 

I've been wanting to use Biscoff Spread inside a cookie for awhile and then I saw this delicious recipe for Molasses Ginger Cookies on Table for Two and I thought it would be the perfect cookie combination and I was so right!  These cookies are so super delicious without the biscoff spread but when you add it between two cookies.....WOW!

 

Ingredients:

 

 

2 1/4 cup all purpose flour

2 tsp baking soda

1/4 tsp. salt

1 tsp ground cinnamon

1 tsp ground ginger

1/8 tsp ground cloves (the recipe called for 1/2 teaspoon but I don't really like cloves so I cut it down)

1 1/2 sticks unsalted butter, room temperature

1 cup dark brown sugar

1 egg

1/4 cup molasses

1 jar of Biscoff Spread (you will probably only need about a cup or so to spread inside each cookie sandwich)
 

Preparation:

Preheat oven to 350 degrees F.  Line baking sheet with a silpat liner or parchment paper.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown sugar until creamy and fluffy. Add in the the egg and molasses. Beat until incorporated.

Slowly add in the dry ingredients until just combined. Refrigerate dough for an hour or so to firm it up and make it easier to handle.  Drop about 1/2 teaspoon of cookie dough into a shallow bowl filled with turbinado sugar, cover dough with sugar and then gently roll into a ball and place on lined cookie sheet.   Bake for 10-12 minutes. Let sit for 5 minutes before removing baking sheets. Let cool completely on a wire rack.   Spread about a teaspoon of Biscoff Spread on the bottom of a cookie and then top with another cookie to create a sandwich.  Store in an airtight container

Ginger Cookies

Sunday morning, around 9:00 am I was watching TV with Carly and Ina Garten was making ginger cookies which is Carly's favorite. Carly jumped out of my bed and begged me to bake cookies with her immediately. My family was getting together later that day to say goodbye to Susan's daughter Ariel who is leaving for her first year at Cornell this week. So, I thought it would be a nice treat to bring to her house, especially since the recipe is Pareve and they keep a kosher home. So we printed out the recipe and got started. I didn't have crystallized ginger and also thought that the amount of clove that she used was a little excessive so I tweaked Ina's recipe ever so slightly. These cookies came out fantastic!!!! It was a fun and different breakfast. It made 3 1/2 dozen so plenty to bring to Susan's house later.


Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup molasses
1 extra-large egg, at room temperature
Granulated sugar, for rolling the cookies

Directions:

Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper or a silpat.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1-1 1/2 inch ball and then roll in granulated sugar. Flatten them lightly with your fingers. and place them on the sheet pans. Bake for exactly 11 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.