Now that we’ve all had a few days to recover from Thanksgiving, it’s time to start thinking about Christmas cookies! I know it’s a big statement, but these Ginger Sandwich Cookies are probably my favorite and most requested cookie. They are a staple for bake sales and they always get a place on any holiday cookie plate that I share with family and friends.
The ginger cookies would be delicious all by themselves- they’re super soft and chewy with just a bit of firmness around the edges and they’re full of molasses flavor. Be sure to pull the cookies out of the oven when the edges are set but the center is still puffy. They will look slightly undercooked, but they will continue to set up as they cool. The finished cookies are held together with a thick and creamy vanilla frosting which is a great complement to the spiced cookies.
- 4 cups sifted flour
- 2 tbl. ground ginger
- 1 tbl + 1 tsp. baking soda
- 2 tsp cinnamon
- 1 tsp. salt
- 1½ cups shortening
- 2 cups sugar
- 2 eggs
- ½ cup dark molasses
- sugar for rolling
- ½ cup milk
- ¼ cup instant vanilla pudding mix
- ½ cup butter, room temperature
- 4 cups powdered sugar, sifted
- ½ tsp. vanilla extract
- ½ tsp. almond extract
- Heat the oven to 350 degrees. Line two pans with parchment paper.
- Sift the flour, ginger, baking soda, cinnamon, and salt together in a mixing bowl. Set aside.
- Place the shortening in a mixing bowl with the sugar and beat until smooth and creamy. Add the eggs and molasses. Gradually add the dry ingredients and mix until just combined.
- Use a medium cookie scoop (approximately 2 tbl.) to portion out the dough. Roll each cookie in sugar, then place on the pan. Bake for 9-10 minutes until the top is cracked. The cookies will still look puffy and undercooked, but that's okay. Allow to cool on the pan for a minute or two, then transfer to a cooling rack to cool completely.
- Whisk together the milk and pudding mix. Add the butter. Gradually add the powdered sugar and beat until smooth. Stir in the extracts. Spread a layer of frosting over half of the cookies, then top with another cookie to make a sandwich. Allow the frosting to set for about an hour before serving.
Adapted from All Recipes