TRIPLE-GINGER CREAM SANDWICHES

Triple-Ginger Cream Sandwiches image

These sparkly cookies take classic gingerbread and turn up the volume with three variations of ginger and a decadent cream cheese filling.

Provided by Samantha Seneviratne

Categories Bake Cookies Christmas Kid-Friendly Dessert Ginger Christmas Eve Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 3 dozen sandwiches

Number Of Ingredients 21

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Ingredients

For the cookies:
1 tablespoon ground ginger
1 teaspoon finely grated peeled fresh ginger
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 cups all-purpose flour, plus more for surface
1 cup (packed) dark brown sugar
1 stick (1/2 cup) unsalted butter, room temperature
2 large egg yolks
1/3 cup unsulphured molasses
Pure cane or sanding sugar (for sprinkling)
For the cream filling:
12 ounces cream cheese, room temperature
1/2 cup powdered sugar
1/4 cup finely chopped candied ginger
Special equipment:
A 2" round cutter

Steps:

Make the cookies:
Whisk ground ginger, fresh ginger, pepper, cinnamon, salt, baking soda, nutmeg, cloves, and 2 cups flour in a medium bowl; set aside.
Beat brown sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until pale and fluffy, 3-4 minutes. Add egg yolks and molasses and beat until combined. Add dry ingredients and beat on medium-low speed until well combined, about 3 minutes.
Divide dough between 2 pieces of plastic wrap and flatten each into an 8"-diameter disk. Wrap each disk in plastic and chill until firm, about 1 hour.
Position racks in upper and lower thirds of oven; preheat to 350°F. On a lightly floured surface, roll out 1 disk of dough to an 1/8" thickness. Using 2" round cutter, cut out rounds, rerolling scraps once (you should have 36 rounds).
Arrange rounds on 2 parchment-lined baking sheets at least 1/2" apart; sprinkle with cane sugar. Bake, rotating sheets halfway through, until cookies are puffed and edges are lightly golden, 8-10 minutes. Transfer sheets to wire racks and let cookies cool. Repeat with remaining dough.
Make the filling and assemble the sandwiches:
Beat cream cheese, powdered sugar, and candied ginger in the bowl of stand mixer fitted with the whisk attachment on medium-high speed until smooth and fluffy, about 2 minutes.
Just before serving, spread about 1 tsp. filling on flat side of half of the cookies. Sandwich with remaining cookies, sugared sides up.
Do ahead
Unfilled cookies can be made up to 1 week ahead; store in an airtight container at room temperature. Filling can be made 3 days ahead; chill in an airtight container. Let filling come to room temperature and fill cookies just before serving.