Ginger Spice Sandwiches with Cinnamon Buttercream
2 ¼ cups all purpose flour
1 tsp baking soda
2 tsp ground ginger (dry)
¼ tsp salt
2 TBSP fresh grated ginger
12 TBSP butter, softened
1/3 cup dark brown sugar
1/3 cup granulated sugar + ½ cup for rolling
2 egg yolks
1 tsp vanilla extract
½ cup dark molasses
¼ cup crystallized ginger chopped very finely
Preheat oven to 375 degrees.
In a medium mixing bowl, whisk together the dry ingredients. When they are combined, stir in the fresh ginger and integrate as thoroughly as possible.
In a separate bowl or a stand mixer, cream the butter and sugars completely until fluffy and white, about 3 minutes. Add the egg yolks one at a time and beat them into the butter/sugar mixture. Scrape the bottom of the bowl with a spatula then add molasses and vanilla extract. Stir to combine well. Add dry ingredients and mix until a cohesive dough.
Portion dough into 2 TBSP each and roll into balls with hands (a small cookie scoop is especially helpful with this process). Roll each ball in sugar until all sides are coated and place on parchment lined cookie sheet. Press each cookie slightly flat with fingers or the bottom of a glass. Top each cookie with a few bits of crystallized ginger. Bake for 10-12 minutes until slightly brown around the edges. Remove to a cooling rack and allow to cool completely if filling. (If you’re not filling, these are still fantastic cookies and should be eaten immediately with a glass of milk)
Once the cookies are completely cool, fill with Cinnamon Buttercream and sandwich two cookies together.
Cinnamon Buttercream Filling:
4 cups confectioners sugar
5 TBSP butter, softened
2 TBSP ground cinnamon
1-3 TBSP heavy or whipping cream
Place all ingredients in bowl of stand mixer and whisk together using whisk attachment. Beat for 2-3 minutes until light and fluffy. If necessary add a bit more cream to bring to piping/spreading consistency.
The featured image of Ginger Spice Sandwiches with Cinnamon Buttercream is (c) Jordan Durbin and used with her permission for The Cultivating Project.
Second-generation homeschooling mom of five wee snickbuzzards, Jordan Durbin is a maker of humble pottery, fine artist, calligrapher, gardener, pickle maker, baker of all things gluten-inclusive and butter-laden, violinist, vocalist, rabbit raiser, wife of one good man, lover of her blessed Redeemer. She has a Bachelor’s degree in fine art from Grace College in Winona Lake, Indiana. She is an avid coffee drinker, reader, and published children’s book author and illustrator. She aspires to proclaim the resurrection with every moment of her life.