Halloween Gingerbread Sandwich Cookies
From cardinal54 15 years ago
- 8 minutes to make
- Serves 10
Celebrate Halloween with these tasty gingerbread cookies, but beware: Seconds and thirds will surely be in high demand.
Ingredients
- 2 1/4 cup(s) all-purpose flour shopping list
- 1/4 cup(s) unsweetened cocoa powder shopping list
- 1 tablespoon(s) pumpkin pie spice shopping list
- 1 teaspoon(s) baking powder shopping list
- 1/4 teaspoon(s) salt shopping list
- 1/4 cup(s) mild molasses shopping list
- 1/4 cup(s) boiling water shopping list
- 1/4 teaspoon(s) baking soda shopping list
- 1/2 cup(s) unsalted butter, softened shopping list
- 1/3 cup(s) (packed) brown sugar shopping list
- 1/3 cup(s) granulated sugar shopping list
- 1 large egg shopping list
- Filling: shopping list
- 1 package(s) (8-ounce) cream cheese, softened shopping list
- 1 cup(s) marshmallow cream shopping list
- Decorations: shopping list
- Black and red tube icing shopping list
How to make it
- To make the cookies:
- In a bowl, whisk flour, cocoa, spice, baking powder, and salt.
- In a cup, stir together molasses, water, and baking soda.
- In a large bowl, with mixer on medium, beat butter and sugars until fluffy.
- Beat in egg until blended.
- With mixer on low, alternately beat in flour mixture and molasses mixture until dough forms.
- Divide dough in half; place each half between sheets of waxed paper.
- Roll out to 1/8-inch thickness.
- Stack on baking sheet; freeze 30 minutes, until firm.
- Heat oven to 350 degrees.
- Line cookie sheets with parchment.
- Working with 1 portion of dough at a time, peel away 1 sheet of the waxed paper to completely release from dough; pat paper back into place.
- Turn dough over; peel off second sheet and discard.
- Using 3-inch Halloween-shaped cutters, cut out 20 cookies. Transfer cookies from waxed paper to prepared cookie sheets with a small spatula, spacing them 1 1/2 inches apart. (For bat, use a skewer to cut out eyes; for jack-o'-lantern, use a small knife.)
- Reroll scraps; freeze.
- Cut out the remaining 20 bottom cookies.
- Bake each sheet 8 minutes.
- Cool on sheet 2 minutes; remove to a wire rack to finish cooling.
- To make the filling:
- Beat both ingredients until smooth.
- Spread a heaping tablespoon of filling on each of bottom cookies; place top cookies over filling; gently sandwich together.
- Decorate with icing.
The Rating
Reviewed by 7 people-
They look so cute!
elgab89
in Toronto loved it
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Great timing I have a children s Halloween party to go to and this recipe will be just perfect.
Big Five from Michael
trigger
in loved it
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Another fantastic post! My grandaughter will love helping with this one.
bluewaterandsand
in GAFFNEY loved it
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