In December, gingerbread is the normal cookie of choice, but I took it in a different direction. I made gingerbread drop cookies and then put a ginger infused frosting in between. The frosting was very temperature sensitive. Our wood burning stove and the oven both were working against me. So much warmth in the winter is usually welcome, but this time, I found myself wishing for a little air conditioning. I ended up putting the frosting in the fridge for a few hours, getting it out, filling the cookies and then quickly putting them back into the fridge. You can see in this picture that the cream filling is already starting to ooze out and it had only been out of the fridge for about 10 minutes!
My son, the Engineer, was the first to taste them. He loved them, but when asked by his brothers if they were good, said that I had filled them with Cream of Wheat and that they were awful. His brothers fell for it and he then proceeded to eat about 6 more. I witnessed the whole exchange and thought it was very clever….though I eventually told the other boys that he was fooling them so he could have them all. They continued to call them the “cream of wheat cookies” until they were all gone.
1. Info for Ginger Cream Sandwich Cookies
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Ginger Cream Sandwich Cookies
- The Cookie:
- 1 cup butter
- 1 cup sugar
- 1 egg
- 1 tsp ground ginger
- 1 tsp cinnamon
- 4½ cups flour
- The Cream Filling:
- 1 cup water
- ⅓ cup flour
- 1 cup butter, softened
- 1 cup sugar
- ⅓ cup powdered sugar
3. Directions:
- For the cookies:
- With a mixer, cream the butter and sugar.
- Add the egg and molasses.
- Combine the dry ingredients and add to the butter mixture.
- Drop by teaspoonful on a cookie sheet.
- Bake 350 degrees for 10 minutes.
- Remove to a wire wrack to cool completely.
- For the cream filling:
- In a large saucepan, boil the water with the ginger.
- Remove from heat and let steep for 15 minutes.
- With a slotted spoon, remove the pieces of ginger and discard. Heat the water again and add the flour, stirring until a paste is formed.
- Cool Completely.
- Add the butter and whip with a hand held mixer at high speed until light and fluffy.
- Beat in the sugar, then blend in the powdered sugar.
- Put in the fridge until ready to use.
- Spread about 1 Tbsp of cream on top of a cookie and top with another.
- Roll the edges in colored sugar if desired.
