The holidays are literally around the corner and it could not feel less like Christmas. The weather in New York over the past few weeks has been pushing 60°, I’ve been sick as a dog on the couch for 3 days while holiday preparations pass me by and instead of screeching to a holiday halt work has only gotten more hectic. The only sign of Christmas in my life is these stuffed gingersnap cookies that I am eating (now out of the freezer) at any chance I get. Which is quite a few chances.
These cookies combine the best elements of a gingersnap cookie and a sandwich cookie. The spice blend is just perfect, with the usual gingersnap elements of ginger, cinnamon, cardamom, nutmeg and molasses combined with some grated orange zest for a little extra zing and an absolutely appalling amount of butter for extra deliciousness. The texture is ever so crunchy and perfectly chewy, just as a sandwich cookie should be.
If you’re a cream cheese icing fan, you won’t be disappointed. The cookie filling is a standard cream cheese icing with the extra indulgences of brown butter and vanilla bean. Really, what could be better?
I brought these cookies to work and quite a few people were astonished at how the two cookies of the sandwich were THE SAME SIZE. Well, it’s not magic folks. It’s a digital kitchen scale, my best cooking and baking weapon. It’s particularly useful for tasks like making sure each half of your cookie sandwiches are 1/2 an ounce and bake into the same size circles. And highlighting to everyone your frightening level of attention to detail.
I’ll use this opportunity to wish everyone happy holidays – hopefully you can get these cookies into your holiday entertaining schedule, just under the wire. I’ll be back in the new year!
Note: Requires 8 hours+ of chilling
Ingredients
- 3 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ginger
- 1 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 3 sticks unsalted butter, softened
- 2 1/2 cups granulated sugar
- 1 tablespoon finely grated ginger
- 2 teaspoons finely grated orange zest
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup blackstrap molasses
- 1 1/2 sticks unsalted butter
- 1 vanilla bean, split and seeds scraped
- 1/2 teaspoon kosher salt
- 12 oz. cream cheese, at room temperature
- 1 cup confectioners' sugar, sifted
Instructions
- In a bowl, whisk the flour with the baking soda, cinnamon, ground ginger, nutmeg, cardamom and salt until evenly combined. In the bowl of a stand mixer fitted with the paddle, combine the butter and 2 cups of the granulated sugar with the grated ginger, orange zest and vanilla. Beat at medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time and beat until incorporated. Beat in the molasses, then add the dry ingredients and beat at low speed until incorporated. Scrape the dough into a large bowl, cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- In a small saucepan, cook the butter with the vanilla bean and seeds over moderately high heat, stirring occasionally, until the butter begins to brown and smell nutty, about 4 minutes. Pour into a metal bowl set over an ice bath, making sure to scrape the browned solids from the bottom of the pan into the bowl. Add the salt and stir the butter until cooled and beginning to solidify. Discard the vanilla bean and let the butter stand in the ice bath until completely solid. Remove from the ice bath.
- In the bowl of a stand mixer fitted with the paddle, beat the cream cheese at medium speed until light and fluffy. Add the brown butter and confectioners’ sugar and beat at low speed until smooth. Increase the speed to high and beat until fluffy, about 2 minutes. Scrape the frosting into a medium bowl, cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350°. Line 2 large rimmed baking sheets with parchment paper. Place the remaining 1/2 cup of granulated sugar in a small bowl. Working in batches, use 1 tablespoon or a scale to make 1/2-ounce balls (just a little under an inch). Roll the balls in the sugar and arrange on the prepared sheets at least 2 inches apart. Using the flat bottom of a glass or measuring cup, gently flatten each ball into a thick disk. Bake the cookies for 14 minutes, until set at the edges; rotate the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a rack and let cool completely.
- Stir the frosting until spreadable. Dollop 1 heaping tablespoon on one side of half the cookies, then sandwich with the remaining cookies.
Notes
Adapted from Food & Wine December 2014
