Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, room temperature
- 1 cup brown sugar
- ½ cup molasses
- 1 package (8 oz) cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Optional: additional spices or zest
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a large bowl, beat the butter and brown sugar until light and fluffy.
- Add molasses and mix until combined.
- Gradually mix in dry ingredients until just combined.
- Using a cookie scoop, drop mounds of dough on the baking sheet, leaving space between them.
- Bake for 10-12 minutes until edges are set but centers are soft.
- Cool on the sheet for 5 minutes before transferring to wire racks.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Spread filling on one cookie, sandwich with another, and chill in the fridge for 30 minutes before serving.
Notes
Chill your dough for easier handling and don’t overbake for a softer cookie.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian