Gingersnap Oreos with Cream Cheese Filling
Soft molasses cookies with sweet cream cheese filling.
Servings: 16
Equipment
Ingredients
Molasses Ginger Cookies:
- 1 1/2 cups 3 sticks Cold Butter, cut into cubes
- 2 cups Sugar
- 2 Eggs
- 1/2 cup Molasses
- 4 cups Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 teaspoons Cinnamon
- 2 1/2 teaspoons Ginger
- 2 teaspoons Cloves
- 1/2 teaspoon Cayenne Pepper
- Sugar
Cream Cheese Filling:
- 1 cup Butter softened
- 8 ounce Cream Cheese softened
- 4 cups Powdered Sugar
- 1/3 cup Heavy Cream Milk, or Egg Nog
- 1 teaspoon Vanilla
- ****Recipe can be halved easily.
Instructions
- Preheat oven to 350 degrees.
- In large mixing bowl, cream butter and sugar for 4 minutes until light and fluffy and pale in color.
- Add eggs one at a time, mixing after each addition. Add molasses and mix well.
- Add flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and cayenne pepper. Mix just until combined to avoid over-mixing the dough.
- Place sugar into small bowl. Roll dough into small balls and roll into sugar, coating well.
- Place on lined baking pan and bake for 12-15 minutes.
To make Cream Cheese Filling:
- In large mixing bowl, cream softened butter and cream cheese until light and fluffy. Stir in powdered sugar and cream, milk, or egg nog. Add vanilla.
- To assemble cookies:
- Once cookies have cooled, spread cream cheese filling on the bottom of cookie and top with other cookie.