The Holiday Version of Oatmeal Cream Pies: Gingerbread Sandwich Cookies

By Sugar Spun Run · 90 min

Ingredients

Instructions

1. Put the butter and sugars in a large bowl, or the bowl of a stand mixer with paddle attachment, and beat until creamy and well combined.
2. Add the molasses, vanilla, ginger, cinnamon, cloves and cayenne and stir until thoroughly combined.
3. Add the egg and stir well.
4. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
5. Add the dry ingredients to the wet in 3 or 4 parts, stirring until just combined after each addition.
6. Cover the dough tightly and chill in the fridge for at least 30 minutes, and up to 2 days.
7. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
8. Scoop the dough with a 1½ tablespoon scoop (27 g) and roll gently between your palms until smooth. If the dough is too sticky, chill it a bit longer. Roll each ball in granulated sugar and place on the prepared sheets, at least 2 inches (5 cm) apart.
9. Bake on the center rack at 350°F (175°C) for 10 minutes. The centers may look slightly underdone; the edges should be barely golden at most, as overbaking makes them dry and crisp.
10. Let the cookies cool completely on the sheet before filling, as they are fragile while warm.
11. Melt the white chocolate in the microwave: heat 30 seconds, stir, then heat in 15-second bursts, stirring between, until smooth. Let it cool until no longer warm to the touch but still melted.
12. Beat the butter in a medium bowl until creamy. Add the cooled chocolate and stir on low speed until combined.
13. With the mixer on low, gradually stir in the powdered sugar, scraping the sides and bottom of the bowl now and then. Add the vanilla and salt and stir again.
14. Once the cookies are completely cool, scoop 1 tablespoon (14 g) of filling onto one cookie. Top with another cookie and press gently but firmly to spread the filling.

Summarized from Sugar Spun Run's video. Watch it for the details.

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