Cookie Sandwich Cakes (Print Format)
Tender ginger cakes paired with rich cream cheese filling. A festive, handheld treat full of holiday warmth and sweetness.
# Ingredients:
01 -
2½ cups powdered sugar.
02 -
8 ounces softened cream cheese.
03 -
¼ cup softened butter.
04 -
2 teaspoons heavy cream.
05 -
1 teaspoon vanilla.
06 -
10 ounces plain flour.
07 -
½ cup granulated sugar.
08 -
½ cup dark molasses.
09 -
2½ teaspoons ginger powder.
10 -
1¼ teaspoons baking soda.
11 -
1 teaspoon cinnamon.
12 -
¾ teaspoon salt.
13 -
⅓ cup vegetable oil.
14 -
1 beaten egg.
15 -
⅓ cup hot water.
# Steps:
01 -
Set your oven to 350°F.
02 -
Combine the dry stuff together with molasses.
03 -
Stir in the oil and egg.
04 -
Mix in the hot water until the batter turns smooth.
05 -
Spoon out 1-ounce portions onto a lined baking sheet.
06 -
Bake for 12 minutes, until puffed up.
07 -
Let them cool on the baking tray for 5 minutes.
08 -
Move them to a wire rack to cool all the way.
09 -
Blend the filling until smooth and airy.
10 -
Spread the filling on the flat side of a cookie.
11 -
Place a second cookie on top like a sandwich.
12 -
Pop them into the fridge for 30 minutes to set.
# Tips:
01 -
It's best to weigh the flour for precision—10 ounces is close to 2 cups, but measuring differences can happen. Start with less if using cups, then adjust.