Gingerbread Cream Cookies
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- 15 to 18 sandwich cookies
- CHILL TIME
- 2 Hr
- COOK TIME
- 8 Min
These Gingerbread Cream Cookies are the crowning achievement of the Test Kitchen this holiday season! One bite and you'll get lost in a creamy wonderland of Christmas sweetnesss. They're the perfect creamy treat to give to family and friends, making them a present more delicious than anything Saint Nick could put under the tree.
What You'll Need
- 3/4 cup butter-flavored vegetable shortening
- 1 cup brown sugar
- 1/4 cup molasses
- 1 egg
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup granulated sugar
- BUTTERCREAM FILLING
- 2 sticks butter, softened
- 4 cups confectioners’ sugar
- 2 tablespoons milk
- 2 teaspoons vanilla extract
What to Do
- In a large bowl, beat shortening and brown sugar until creamy. Beat in molasses and egg. In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, and cloves. Beat flour mixture into butter mixture until thoroughly combined. Cover and refrigerate dough at least 2 hours.
- Preheat oven to 350 degrees F. Place granulated sugar in a shallow dish. Form dough into 1-inch balls and roll in sugar; place on baking sheet. Bake 8 to 10 minutes, just until the tops start to crack. Let cool 5 minutes, then remove to a wire rack to cool completely.
- To make Buttercream Filling, in a large bowl with an electric mixer, beat butter until creamy. Add 2 cups confectioners’ sugar and 1 tablespoon milk; mix well. Beat in remaining confectioners’ sugar, remaining milk, and vanilla until smooth. Generously frost or pipe filling onto the flat side of one cookie. Place another cookie on top and press down lightly. Store in airtight container.
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