These Sandwich Cookies are a Ginger Cookie-Snickerdoodle mix that are soft, chewy and so delicious! Filled with Cinnamon Buttercream!
Ingredients
for the cinnamon buttercream:
Instructions
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 3/4 teaspoon vanilla extract
- 1/4 cup molasses
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 cup granulated sugar for rolling
for the cinnamon buttercream:
- 1/4 cup softened butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 2-3 tablespoons heavy cream
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees.
- Cream butter and sugars together until light and fluffy. Stir in egg, vanilla and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined.
- Scoop a 2 teaspoon ball of dough into your hands and roll. Coat in granulated sugar. Place on silicone baking mat, lightly greased cookie sheet or parchment paper lined cookie sheet.
- Full instructions visit @laurenslatest
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