SOFT & CHEWY GINGERDOODLE SANDWICH COOKIES

Ingredients

1. 1/2 cup butter softened
2. 1/2 cup granulated sugar
3. 1/2 cup packed brown sugar
4. 1 egg
5. 3/4 teaspoon vanilla extract
6. 1/4 cup molasses
7. 1/2 teaspoon cinnamon
8. 1/8 teaspoon cloves
9. 1/8 teaspoon nutmeg
10. 1/2 teaspoon ground ginger
11. 1/2 teaspoon salt
12. 2 cups all purpose flour
13. 1 teaspoon baking soda
14. 1/4 cup granulated sugar for rolling

image credit laurenslatest.com

for the cinnamon buttercream:

1. 1/4 cup softened butter
2. 1 cup powdered sugar
3. 1/2 teaspoon vanilla
4. 2-3 tablespoons heavy cream
5. 1/2 teaspoon cinnamon

Instructions

1. Preheat oven to 350 degrees.
2. 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.
3. 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.
4. Bake 6-7 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to cooling rack.
5. For the cinnamon buttercream: mix butter, sugar, vanilla cream and cinnamon together until a thick and smooth frosting forms. Spread 1/2 to 1 tablespoon of buttercream onto one cookie. Top with another cookie and place onto serving platter. Repeat with remaining cookies. Serve OR store in an airtight container for up to three days.

For more detail laurenslatest.com

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