At your supermarket checkout counter, you may see periodicals labeled Bake From Scratch. Here’s their holiday cookie issue, one that will be available for sale ONLY through December 23.
Get it. It’s filled with wonderful cookie recipes. Like this sandwich cookie made with delicate gingerbread cookies. The filling a very, very rich Vanilla Bean Cream Cheese Frosting. I must say that when you sandwich this up, you get a very thick cookie. So, open wide, bite gently and savor the ginger. And the cream cheese.
When you make these cookies, and certainly the frosting, you’ll be licking your fingers.
Besides these magazines, Bake From Scratch publishes wonderful baking books. I’ll be blogging some book reviews, and some delicious recipes, in the next few weeks.
The first recipe here is for the cookie itself, followed by the cream cheese frosting. That frosting is ideal: soft, creamy, sweet, decadent. Try it on your next chocolate cake.
Go to your grocery store! The 23rd is near.
Gingerbread Crinkle Sandwich Cookies
Yield: about 15 sandwich cookies
- 2¼ cups (281 grams) all-purpose flour
- ½ cup (147 grams) firmly packed dark brown sugar
- 2 teaspoons (4 grams) ground cinnamon
- 2 teaspoons (4 grams) ground ginger
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon (1 gram) ground cloves
- ½ cup plus 1 tablespoon (127 grams) cold unsalted butter, cubed
- ½ cup (170 grams) unsulphured molasses
- 2 tablespoons (30 grams) milk
- Granulated sugar, for rolling Confectioners’ sugar, for rolling
In the bowl of a stand mixer fitted with the paddle attachment, stir together flour, brown sugar, cinnamon, ginger, salt, baking soda, and cloves until combined. Using a fork or your fingers, cut in cold butter until small pea-size crumbs remain and mixture resembles the texture of sand.
With the mixer on low speed, gradually add molasses and milk, beating until dough is evenly moistened. Increase mixer speed to medium, and beat until thoroughly combined. (The dough will appear slightly crumbly.) Turn out dough onto a work surface, and shape into a disk. Wrap in plastic wrap, and refrigerate until firm, 1 to 2 hours or overnight.
Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
Using a 1-tablespoon spring-loaded scoop, scoop dough, and roll into balls. (Do not overwork the dough as it will get too warm.) Roll each ball in granulated sugar until coated. Roll each ball in confectioners’ sugar until coated. Place 1½ inches apart on prepared pans.
Bake until centers are set, 10 to 12 minutes. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.
Pipe or spread Vanilla Bean Cream Cheese Frosting onto the flat side of half of the cookies. Place remaining cookies, flat side down, on top of frosting. Store ‘n an airtight container for up to 1 week.
Vanilla Bean Cream Cheese Frosting
Yield: 2 cups
- 4 ounces (115 grams) cream cheese, room temperature
- ¼ cup (57 grams) unsalted butter, softened
- 2 cups (240 grams) confectioners’ sugar
- 1 teaspoon (6 grams) vanilla bean paste
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at high speed until smooth and creamy. Add confectioners’ sugar and vanilla bean paste, and beat at low speed for 30 seconds. Increase mixer speed to high, and beat for 2 minutes. Cover and refrigerate for up to 5 days, or freeze for up to 3 months. After freezing, thaw in refrigerator, and beat for a few seconds so it’s creamy again.
Source: Holiday Cookies by Bake from Scratch
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4.5 for 1/25th second at ISO‑3200